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Roasted Corn Salad

Serves 10 - 12

Prep Time: 45 minutes

Cook Time: 15 - 20 minutes

A salad with a signature flavor and infused with a mild smoky flavor from the roasted corn on the cob. As a side dish, it can be served with virtually any meat. For a light meal, the salad can stand on its own.


  • 8 ears of corn (shucked)
  • 1 medium red onion (chopped)
  • 1 bell pepper (red, yellow, or orange) (chopped)
  • 2 15 oz. cans black beans (rinsed and drained)
  • 3 limes (juiced)
  • 12 cherry or grape tomatoes (halved)
  • 1 large handful of arugula
  • 4 tbsp. apple cider vinegar or white vinegar
  • 8 oz. feta cheese (crumbled or cubed)
  • olive oil
  • salt and pepper to taste


Heat the grill to 350°F.

Brush the ears of corn with olive oil and salt and pepper to taste. Roast the corn over direct heat and turn every few minutes to put a slight char to portions of the corn. Roast 15-20 minutes and allow to cool.

In a large plastic, glass or ceramic mixing bowl, add the bell pepper, lime juice, onion, black beans, tomatoes, apple cider, and 4 tbsp. of olive oil. Salt and pepper to taste.

Cut the kernels of corn off the cob making sure not to cut into the cob. Add the kernels to the mixing bowl and fold the ingredients until mixed thoroughly.

Add the arugula and fold to mix thoroughly. Top with feta cheese.

The salad can be served immediately, but the flavors will blend nicely if refrigerated overnight.

Recipe from Primo Ceramic Grills.

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