Roasted Corn Salad

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0.9 min read
Roasted Corn Dip Recipe

Roasted Corn Salad

From the chefs at the Pritikin Longevity Center in New Dehli, India, comes this zesty, no-salt-added Roasted Corn Salad. Easy to make. Enjoy it all through corn-on-the-cob season.
Prep Time30 minutes
Active Time10 minutes
Total Time40 minutes
Course: Dinner, Entertaining, Vegetarian
Cuisine: Easy, Indian, Vegan, Vegetarian
Yield: 4 people


  • 3 to 4 ears sweet corn on the cob (Your goal is 2 cups of corn kernels after they have been sliced from cobs).
  • 1 white onion sliced
  • 2 green bell peppers (or green capsicum peppers), sliced
  • 2 tomatoes sliced


  • 1 tablespoon lemon juice
  • 2 pinches red chili powder
  • 1 teaspoon cumin powder


  • For dressing, combine three ingredients. Mix well.
  • For remaining ingredients: Remove stalk/green leaves from corn cobs. Roast corn cobs directly over grill flame until corn is slightly roasted on all sides. Using a sharp knife, remove corn kernels from cobs. Discard cobs.
  • In a large bowl, combine corn kernels, onion, green peppers, and tomatoes.
  • Pour dressing on top. Toss well. Serve immediately.
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