Roasted Corn salad
Roasted Corn Salad
Course:
Side Dish
Servings: 6
Ingredients
- 6 ears white corn on the cob
- 1 medium bell pepper, diced
- 2 medium Roma / plum tomatoes, diced
- 1/2 small red onion, diced
- 2 tsp olive oil
- 1/2 bunch cilantro, chopped
- salt
- black pepper
Instructions
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Preheat air fryer to 400F. Cover mesh tray with foil. Cut cobs of corn in half lengthwise. Dip corn side into olive oil and place, corn side up, in the tray. Sprinkle each cob with salt and black pepper, as desired. Roast for 18 minutes or until starting to roast on the edges and smell delicious.
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While the corn is roasting, stir together in a large bowl the diced bell pepper, diced tomatoes, diced red onion, and chopped cilantro.
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After removing corn from the air fryer, let it sit for 10 minutes and then use a knife to carefully slice warm kernels directly into the bowl. Stir until evenly mixed. Let sit for 30 minutes to allow flavors to blend. Refrigerate if serving later.
Recipe Notes
