Vegan Creamy Roasted Corn Salad

Here’s a ravishingly refreshing salad using some of the greatest treasures of the summer harvest. I served this on 4th of July much to the enjoyment of everyone, I’m happy to report, myself included. This is sort of inspired by a Mexican street style salad and has a bit of heat, courtesy of some cayenne pepper. I used Kite Hill almond milk cream cheese (chive flavor), but some crème fraîche, full fat greek yogurt, or regular cream cheese plus some chives or spring onion tops will absolutely work.

To roast your corn, throw them, unhusked, into a 350 degree F oven for 30 minutes. Allow them to cool completely, then peel them and cut the kernels off the cobs.

Vegan Creamy Roasted Corn Salad

Serves 10-12


8 cobs of corn, roasted and cut off the cob

4 red radishes, thinly sliced into half moons

1/2 cup cherry tomatoes, halved lengthwise

1 spring onion, halved and thinly sliced

1/2 cup of chopped cilantro

1/4 cup of freshly squeezed lime juice

3 heaped tbsp. Kite Hill Chive Cream Cheese*

3 tsp. cumin

1/4 tsp. cayenne pepper

salt and pepper to taste (around 1 tsp. of each)

Method

Mix the roasted corn, radishes, tomatoes, and spring onions together in a medium sized bowl. In a smaller bowl, whisk the lime juice and cream cheese until well combined. Season with cumin, cayenne, salt and pepper. Add the dressing to the vegetables and toss. Refrigerate until you are ready to serve.

IMG_3531

*See intro for cream cheese explanations

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s