| Prep: 15 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 20g | 5g | 25g |
| sugars | fibre | protein | salt |
| 6g | 7g | 10g | 0.4g |
I’m excited to share one of my favorite recipes with you all, the delectable Roasted Corn Salad with Manchego Cheese & Lime. This dish brings together my Gujarati roots and my life on the West Coast, essentially serving up my personal journey on a plate.
The Fusion of Flavor Profile
To me, this dish is special because it combines the sweetness of the corn and red bell peppers, the creaminess of the avocados, and the sharpness of the Manchego cheese in a tangy lime dressing. The distinct flavors remind me of a Gujarati corn bhel, but the addition of Manchego cheese and dressing definitely adds that American touch. The Roasted Corn Salad with Manchego Cheese & Lime is just one of the many ways I enjoy marrying Indian and American flavours, uplifting traditional Indian ingredients within an American context.
I feel this recipe would pair extremely well with dishes such as grilled chicken fajitas or a sweet potato quinoa bowl, complementing them with its freshness and zest.
The Health Benefits In a Bite
Not only is the Roasted Corn Salad with Manchego Cheese & Lime irresistibly delicious, but it’s also a super healthy choice. The corn provides a good source of fiber, while the avocados are packed with heart-healthy monounsaturated fats. The bell peppers are loaded with vitamin C, and the inclusion of cilantro lends a host of anti-inflammatory benefits. This dish is as nutritious as it is flavorful, making me feel good about serving it up to my family. My husband Faisal and our two sons love this salad because it’s refreshing with a little crunch.
Ultimatley, this dish represents a small piece of my journey and heritage. Each time I prepare this salad, it reminds me how far I’ve travelled, not just physically from Gujarat to California, but also gastronomically, in bringing together the flavors of two diverse cultures on my dining table.
What You’ll Need
- 6 ears of fresh corn
- 1 1/2 tablespoons of olive oil
- 2 small shallots, finely chopped
- 1 cup of diced Manchego cheese
- 1/2 cup of finely chopped cilantro
- 2 limes, juiced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 red bell peppers, diced
- 2 avocados, diced
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, shuck and clean the 6 ears of fresh corn, removing all silk.
Step Two
Place the corn on a baking sheet and lightly drizzle with the olive oil. Use your hands to evenly spread the olive oil, then roast the corn in the preheated oven for about 20 minutes, turning occasionally, until the corn is nicely charred.
Step Three
While the corn is roasting, finely chop the 2 small shallots. In a large bowl, add the chopped shallots, 1 cup of diced Manchego cheese, 1/2 cup of finely chopped cilantro, the juice of 2 limes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to combine.
Step Four
Once the corn is roasted, remove it from the oven and allow it to cool slightly. When the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Add the roasted corn kernels to the bowl with the shallots and cheese.
Step Five
Dice the 2 red bell peppers and add them to the bowl. Dice the 2 avocados and add them to the bowl as well. Toss everything together until well combined.
Step Six
Taste the salad and adjust the salt and pepper if necessary. Serve the salad at room temperature or chill in the fridge before serving.
