Roasted Corn Miso Salad

Roasted Corn Miso Salad. A great way to enjoy fresh corn and Summer days! Don’t you just love it when a summer salad is the perfect meal?

In case you missed the Strawberry Lychee Panna Cotta, I’m having a giveaway on the blog and it runs through August 17. One of you can win KitchenAid mixer, along with other 2 prizes. So don’t forget to enter!

Lately, I am taking a break from refined sugar. It has not been easy, especially when you work 12-14 hours a day. It is hard to maintain your sugar level at work and not being cranky at all. But no, I haven’t give up and for now, I am trying to make adjustments here and there.

Anywho, I’ve been on a salad kick lately and my fridge is almost filled with lots of salad dressing. I just love light dressing on my veggies. Olive oil and balsamic vinegar, make sure they are good quality, are often my go-to salad dressing. And is there a more perfect summertime food than roasted corn? I guess not. Thankfully, Trader Joe’s has perfect roasted corn for salad. For me, ‘salad’ means you can throw on literally everything, including roasted corn. And the dressing. This miso salad dressing has been one of the easiest for me to prepare. If you’re not as heavy handed as I am on salad dressing, you might have some left over and this dressing will bring Summer to your taste buds.

Roasted Corn Miso Salad

---

• Author: Linda | Brunch-n-Bites

Print Recipe

Pin Recipe

Scale 1x2x3x

Ingredients

• Miso Dressing:
• 1 tbs white miso paste
• 1 tbs rice vinegar
• 1 tbs sesame oil
• 1/4 cup olive oil
• 1 tsp grated fresh ginger
• 2 tsp mirin
• Salad ingredients:
• Roasted Corn
• Butter lettuce
• Spinach
• Grape tomatoes
• Ham, sliced
• Carrot
• Red onion

---

Instructions

1. Combine all ingredients for miso salad dressing in a bowl. Whisk well and toss to your salad. Let it cool in the fridge for 30 mins – 1 hour before serving.

---

Save