Best 2 Roasted Corn Smoked Paprika And Lime Salad Recipes

Indulge in a delightful culinary adventure with this vibrant Roasted Corn, Smoked Paprika, and Lime Salad. This refreshing and flavorful salad combines the smoky richness of paprika, the tangy zest of lime, and the natural sweetness of roasted corn. As you embark on this culinary journey, you'll discover a harmonious blend of textures and flavors in each bite. Prepare to tantalize your taste buds with this delectable salad that's perfect for potlucks, summer gatherings, or as a light and healthy meal. Let's dive into the recipe and explore the symphony of flavors that await you.

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ROASTED CORN, SMOKED PAPRIKA AND LIME SALAD

Roasted Corn, Smoked Paprika and Lime Salad image

This recipe is from the famous and funky Pan Chancho Bakery in Kingston, Ontario, Canada. The nice thing about this recipe is that you can make it with frozen corn during the winter and still achieve that beautiful summer time taste. It is a sinfully easy recipe that produces a bold flavour. Use a high quality extra virgin olive oil. You must also use smoked paprika for this dish. Don't substitute plain paprika as you will be disappointed in the results.

Provided by Chef Regina V. Smith

Categories Corn

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups corn kernels (fresh or frozen)
1/4 cup extra virgin olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1/2 small red onion, finely diced
1/2 small red bell pepper, finely diced
1 teaspoon smoked paprika
sea salt
fresh ground pepper
1 tablespoon fresh cilantro, chopped

Steps:

Preheat oven to 400°F.
Mix all ingredients, except cilantro, together in a large bowl.
Spread ingredients onto a large cookie sheet in a thin layer.
Roast for 10 to 12 minutes. If you are using frozen corn you will need to increase your roasting time by about 5 minutes.
Remove from oven and let cool.
Mix in the cilantro and adjust seasonings, if required.

Nutrition Facts : Calories 274.6, Fat 14.9, SaturatedFat 2.1, Sodium 6.3, Carbohydrate 36.7, Fiber 4.5, Sugar 0.9, Protein 5.3

SWEETCORN WITH SMOKED PAPRIKA & LIME BUTTER

Sweetcorn with smoked paprika & lime butter image

Enjoy corn on the cob with a smoked paprika and lime butter for a simple yet delicious summer side. You can make them on the barbecue or hob

Provided by Milli Taylor

Categories Side dish

Time 30m

Yield Serves 4 as a side dish

Number Of Ingredients 7

Ingredients

4 whole corn cobs
80g salted butter, softened
1 tsp hot smoked paprika
2 limes, zested then halved
20g parmesan or vegetarian alternative, finely grated
1 tbsp vegetable oil, for brushing
small handful of coriander, to garnish

Steps:

Peel back the corn husks, then trim away using a sharp knife and discard. Bring a large pan of salted water to the boil, lower the heat to medium and cook the corn cobs for 10 mins. If you'll be cooking the corn in a frying pan instead of the barbecue, cook for 13 mins.
Meanwhile, make the paprika & lime butter. Mix the softened butter with the paprika until fully combined. Stir in half the lime zest and half the parmesan.
Light the barbecue, if using, and wait until the coals are ashen. Alternatively, heat a dry frying pan over a medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook for 7-10 mins in the hot pan or on the barbecue, turning every couple of minutes until golden and slightly charred in spots.
Remove the corn to a plate using tongs and spread the paprika butter all over it. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.

Nutrition Facts : Calories 312 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

Tips:

For the best flavor, use fresh corn on the cob. If using frozen corn, thaw it completely before roasting.

To roast the corn, you can use a grill, oven, or stovetop. If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 400 degrees Fahrenheit. If using a stovetop, heat a large skillet over medium-high heat.

Once the corn is roasted, let it cool slightly before cutting it off the cob. You can use a sharp knife or a corn stripper to remove the kernels.

In a large bowl, combine the roasted corn, smoked paprika, lime juice, cilantro, red onion, and salt. Toss to coat.

Serve immediately or chill for later. This salad is best when served within a few hours of making it.

Conclusion:

This roasted corn salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. The smoky paprika and lime give it a unique and flavorful twist. It is also a healthy and nutritious dish that is packed with vitamins and minerals. So next time you are looking for a quick and easy side dish, give this roasted corn salad a try. You won't be disappointed!