Bolivian Roasted Corn and Onion Salad
Inspired by the vibrant landscapes and flavors of Bolivia, this roasted corn and onion salad brings together earthy ingredients with a dash of Latin flair. It's a colorful, refreshing dish perfect for enhancing any dining experience with its mixture of sweet corn and tangy lime.
Equipment
- 1 Chef's Knife
- 1 Cutting board
- 1 Large skillet
- 1 Mixing bowl
- 1 Wooden spoon
Ingredients
- 3 cups fresh corn kernels Preferably from organic ears of corn for the freshest taste
- 2 whole medium red onions sliced thinly
- 2 tablespoons olive oil Extra virgin for its rich flavor
- 1 bunch fresh cilantro Chopped
- 1 whole lime Juiced
- 1 teaspoon salt to taste
- 1 teaspoon black pepper Freshly ground, to taste
Instructions
- Heat a large skillet over medium heat and add the olive oil. Add the fresh corn kernels to the skillet and roast them until they are golden brown and slightly caramelized, stirring occasionally for about 10-12 minutes.
- Add the sliced onions to the corn and continue to sauté until the onions are soft and begin to caramelize, approximately 8 more minutes.
- Remove the skillet from the heat and let the ingredients cool slightly before transferring them to a large mixing bowl.
- Add the chopped cilantro and lime juice to the corn and onions, mixing well to combine all the flavors.
- Season the salad with salt and freshly ground black pepper according to your taste preference.
Notes
- For an extra layer of flavor, consider adding a small diced avocado.
- If cilantro is not to your taste, substitute with fresh parsley.
Nutrition
Calories: 157kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 599mgPotassium: 312mgFiber: 2gSugar: 7gVitamin A: 341IUVitamin C: 8mgCalcium: 6mgIron: 1mg
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