Roasted Corn and Egg Salad

Classic egg salad gets an upgrade with roasted corn and crunchy radishes.

  • Total Time:
  • Servings: 4

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Ingredients

salad
  • 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
dressing
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 2 teaspoons Worcestershire sauce
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste

How to make this recipe

  1. Preheat oven to 450°. Line a baking pan with parchment paper.
  2. On the lined baking pan, toss together the corn and oil, then season with salt and pepper and spread into an even layer. Roast for 10 to 15 minutes, or until the corn is lightly browned. Set aside to cool.
  3. In a large bowl, combine the corn, hard-boiled eggs, red onion, radishes, and parsley.
  4. In a separate bowl, combine the mayonnaise, mustard, and Worcestershire sauce. Season with salt and pepper to taste.
  5. Add the dressing to the corn and eggs and gently toss to combine. Chill until ready to serve.
Contributed By Photo © Todd Porter & Diane Cu Published April 2013

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