Roasted Sweet Corn Mediterranean Salad {$50 Visa Gift Card Giveaway}

This is a sponsored post written by me on behalf of Florida Sweet Corn Exchange and KitchenPlay. All opinions are 100% my own. 

Beautiful, fresh Mediterranean Salad tossed with Roasted Sweet Corn and Garbanzo Beans, Tomatoes, Olives, and Feta Cheese.

Roasted Sweet Corn Mediterranean Salad |

You guys! Two words: Sweet Corn AND Salad. You know what that indicates?! SUMMER is near!

I know, Spring is still teasing us, but we can’t let a little slightly above freezing weather get in between us and our favorite warm weather salads. Don’t give up! Let’s just properly celebrate what is in our near future – flip flops and a Mediterranean Salad.

Roasted Sweet Corn Mediterranean Salad |

So, you know how when we stepped “off the boat” (it was a plane – I swear! JAT airlines – check it!) in 1988 and my dad was introduced to Sweet Corn? And when he couldn’t stop telling his mom in Macedonia about his newfound American favorite food – the best and sweetest corn, ever? Obsessed much, Dad??

Sweet Corn and my dad are like *this*, to this day. I call him, “corn nibbler”.

However, it’s not just any sweet corn. My dad’s choice was, and always will be, Sunshine Sweet Corn. The sweetest, most tender corn in the country.

Therefore, when KitchenPLAY asked me to partner with Florida Sweet Corn Exchange, I jumped at the chance. You know, there’s always a lot more to that Sunshine Sweet Corn than just its milky and sweet characteristics.

For these reasons, and the bit about its amazing flavor, sweet corn gets used up a lot around here.

Roasted Sweet Corn Mediterranean Salad |

Think about the goodness of charred, roasted sweet corn. Go ahead, take a moment.

Now. Add some garbanzo beans, thyme and pepper flakes. Riiiiiight. The word awesome is beginning to float around.

Roasted Sweet Corn Mediterranean Salad |

Also? Throw some feta cheese on it. And olives, and tomatoes… If you’re thinking that red onions should be in the plan, go ahead, add them in.

Mega tip – toss it all together with a citrusy,  homemade Lemon Vinaigrette.

There you go. You just made the most delicious Salad on the planet.

Yea.  Seriously.  Let’s just all admit that sometimes roasted Florida Sweet Corn is the Belle of the ball. The bees knees. The top banana! You get the point.

Roasted Sweet Corn Mediterranean Salad |

One more thing! Thanks to Florida Sweet Corn Exchange and its wonderful team, I’m giving away a $50 Visa Gift Card! Only thing you have to do is PIN to my Sweet Corn Pinterest Board! If you would like to be invited to pin, please let me know in the comments section and I will send you a Pinterest Invite via email. I will be using the email you provide in the comments to invite you to the board – make sure that this is the email you use for your Pinterest Account. Also, you MUST be following my boards in order for my invite to go through – Pinterest Rules, not mine. Please scroll down for the Giveaway Details.


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Roasted Sweet Corn Mediterranean Salad
Prep time
Cook time
Total time
Beautiful, fresh Mediterranean Salad tossed with Roasted Sweet Corn and Garbanzo Beans, Tomatoes, Olives, and Feta Cheese.
Serves: Serves 4 to 6
Roasted Sweet Corn
  • 3 tablespoons olive oil
  • 2 cups Florida Sweet Corn kernels
  • 1 can (16-oz) garbanzo beans, well rinsed
  • kosher salt, to taste
  • fresh ground pepper, to taste
  • 3 sprigs of thyme, leaves only
  • ½ tablespoon red pepper flakes
  • 4 cups chopped romaine lettuce
  • 2 tomatoes, thinly sliced
  • 1 cup black pitted olives, quartered
  • 1 red onion, diced
  • 1 cup crumbled feta cheese
Lemon Vinaigrette
  • ¼ cup fresh lemon juice, about 1 large lemon
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste
  1. Preheat oven to 450.
  2. Line a baking sheet with foil and lightly grease with cooking spray; set aside.
  3. In a large bowl, combine olive oil, corn, beans, salt, pepper, thyme leaves and pepper flakes; mix until well combined.
  4. Transfer corn mixture to previously prepared baking sheet; spread mixture in a single layer.
  5. Roast for 10 to 12 minutes, stirring once or twice, until lightly browned.
  6. Remove from oven and let cool.
  7. In the meantime, in a large salad bowl add the lettuce, tomatoes, olives, red onions and feta cheese.
  8. Gently mix in cooled roasted sweet corn and garbanzo beans.
  9. In a small mixing bowl, whisk together lemon juice, olive oil, salt and pepper.
  10. Pour over salad.
  11. Serve.


This sweepstakes is sponsored by the Florida Sweet Corn Exchange in partnership with KitchenPLAY. One prize of a $50 Visa gift card will be awarded randomly to one eligible entrant. To be eligible to win, reader must request to be added to the Sweet Corn Pinterest Board, maintained by Diethood, via the comments on this post. Once added to the group board, he/she must then add pin at least 1 (one) pin featuring sweet corn to the group board during the sweepstakes period. If you’d like, you can also pin from the Florida Sweet Corn Pinterest Board.

This promotion begins at 9:00 AM ET on 04/07/2014 and ends at 11:59 PM ET on 04/14/2014. Winner will be selected randomly on 04/15/2014 from all eligible entries and notified by email. Winner must provide shipping address within 48 hours of notification. Failure to do so, a new winner will be selected from all remaining eligible entries. No cash will be awarded in exchange for the prize. No purchase necessary. Void where prohibited. Open to US residents age 18 and older.

This is a sponsored post written by me on behalf of Florida Sweet Corn Exchange and KitchenPlay. All opinions are 100% my own. 


    • says

      Hi. I’d love to add you, but could you please give me your Pinterest username so that I can follow you? We have to mutually follow each other in order for me to send the invite. Thank you!

    • says

      Hi Adrienne!! I just tried sending the invite, but I don’t know if it worked – you have to follow at least one of my boards in order for me to send you an invite. Let me know if it didn’t come through.

  1. says

    I used to hate corn in anything. By itself it was ok but if it was in anything I just could not eat it. I’m finding myself enjoying it, especially in salads! This is on my to do list.

  2. says

    Wow! That salad totally screams summer to me. Love how this is kind of a Mediterranean spin on a classic Cobb salad… I’m such a sucker for composed salads like this, because then I get to pick what I want in each forkful. :)


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