Roasted Corn Salad


  • 1 ear fresh corn on the cob, husk and silk removed
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1/8 teaspoon (1 ml) salt
  • 1 small head iceberg lettuce, thinly sliced
  • 1 cup (240 ml) halved cherry or grape tomatoes
  • 1 small red onion, thinly sliced


  • ¾ cup (180 ml) extra virgin olive oil
  • Juice of 1 lime
  • 1 teaspoon (5 ml) chili powder
  • ½ teaspoon (2.5 ml) garlic powder
  • 1/8 teaspoon (1 ml) salt
  • 1/8 teaspoon (1 ml) pepper
  • 1 cup (240 ml) chopped cilantro, to garnish
  • ¾ cup (180 ml) feta, crumbled, to garnish
  • 1 teaspoon (5 ml) smoked paprika, to garnish


  1. Preheat oven to broil.
  2. Rub corn with olive oil and salt, and place directly on oven rack 4-5 inches (10-12 cm) from the top element. Broil 10-12 minutes, turning once, until golden brown and slightly charred. Remove and set aside.
  3. To make the dressing, add olive oil, lime juice, chili powder, garlic powder, salt, and pepper to a jar. Put on the lid and shake until combined. Set aside.
  4. Put lettuce in a mixing bowl and add dressing. Toss to coat lettuce. Plate lettuce. Using a sharp knife, sheer the broiled kernels from the cobs. Scatter on top of lettuce along with grape tomatoes and red onion.
  5. Garnish with chopped cilantro, crumbled feta, and smoked paprika.