Roasted Corn and Egg Salad Recipe

Name: Roasted Corn and Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, shucked (about 2 cups); 1 tablespoon extra-virgin olive oil; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 6 large hard-boiled eggs, chopped; 1/4 medium red onion, minced; 3-4 radishes, diced; 1/4 cup chopped Italian parsley; 1/2 cup mayonnaise; 1 tablespoon prepared mustard; 2 teaspoons Worcestershire sauce; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste

Servings: persons

2 ears of corn, shucked (about 2 cups)
1 tablespoon extra-virgin olive oil
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
6 large hard-boiled eggs, chopped
1/4 medium red onion, minced
3-4 radishes, diced
1/4 cup chopped Italian parsley
1/2 cup mayonnaise
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

1
Preheat oven to 450.
2
Line a baking pan with parchment paper.
3
On the lined baking pan, toss together the corn and oil, then season with salt and pepper and spread into an even layer.
4
Roast for 10 to 15 minutes, or until the corn is lightly browned.
5
Set aside to cool.
6
In a large bowl, combine the corn, hard-boiled eggs, red onion, radishes, and parsley.
7
In a separate bowl, combine the mayonnaise, mustard, and Worcestershire sauce.
8
Season with salt and pepper to taste.
9
Add the dressing to the corn and eggs and gently toss to combine.
10
Chill until ready to serve.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ears of corn, shucked (about 2 cups), 1 tablespoon extra-virgin olive oil, Kosher or sea salt, to taste, Fresh cracked black pepper, to taste, and more.

Yes, Roasted Corn and Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn and Egg Salad

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