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Cameron Diaz's Roasted Corn Salad

This light and fresh salad screams summer and is a nice change of pace from your typical leafy greens.

Yield: 1 salad


  • 1 tablespoon Champagne vinegar

  • 4 tablespoons olive oil, divided

  • 1 tablespoon fresh orange juice

  • ½ garlic clove, microplaned or grated

  • ½ ear corn, kernels sliced off

  • Salt, to taste

  • ½ cup snap peas, finely sliced

  • Crumbled feta cheese, to taste


  1. Make the vinaigrette: Combine vinegar, 3 tablespoons oil, juice and garlic. Whisk to emulsify. (Or you can toss this with one of our top 10 vinaigrette recipes that will inspire you to love salads again!)

  2. In a skillet over high heat, add olive oil, corn kernels and a pinch of salt.

  3. Pan roast corn, stirring frequently with a wooden spoon until crispy and golden brown.

  4. In a bowl, add sliced snap peas, roasted corn, vinaigrette, feta cheese crumbles and additional salt, if desired.

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