Roasted Corn Salad

(Again, sorry for the half-eaten photo)
This is one of my must-have summer salads. It's so easy to put together, tastes great hot or cold, and it's low fat. Plus, the leftovers are even good! I've made this so often that I now 'eyeball' the ingredients instead of measuring, so it's even faster!

Roasted Corn Salad
from 3 Fat Chicks
3 points per serving

3 cups corn kernels (can use fresh or frozen) - I use a small bag of frozen corn
1 tablespoon vegetable oil
2 tablespoons white balsamic vinegar - I use regular balsamic vinegar
1 tablespoon Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1 cup chopped seeded tomato - I use 1 or two tomatoes depending on size
1/2 cup chopped red bell pepper - I use one whole green pepper
1/2 cup chopped green onions - I use 3-4 green onions

Preheat oven to 425 degrees. Combine corn and 1 tsp vegetable oil on a jelly roll pan (I line mine with aluminum foil.) Bake for 20 minutes or until brown, stirring occasionally.
Combine 2 tsp oil, mustard, vinegar, salt and pepper in a bowl. Add corn mixture. Stir. Stir in green pepper, tomato and green onions.

Weight Watchers Corn Bake

I found a recipe in the latest Weight Watchers magazine for a Corn Bake. I thought I'd try it since hubby likes all things corn. It turns out it's delicious. It kind of tastes like escalloped corn, but not as rich.


It was so easy to mix up and bake. Try it some night - we served it with both grilled pork and grilled chicken.


Corn Bake
WWpoints: 3
Serves 10


2 cups fresh (or frozen) corn
1 (14 3/4oz) can cream-style corn
1 (8 1/2oz) box corn muffin mix
1 cup low-fat buttermilk (or skim milk)
2 T light butter, melted


Preheat oven to 400 degrees. Spray a 9x13 pan with nonstick spray.
Mix ingredients together in a bowl. Pour the batter into the prepared baking dish. Bake until golden, about 40 minutes.