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Roasted Corn Salad


Chef Melissa Hryb
Marion Street Eatery

Feta adds a sharp tang to this sweet and savoury dish.

1 cup bacon, raw and diced
2 cups corn kernels (approx 4-5 cobs of corn)
2 Tbsp olive oil
1 Tbsp maple syrup
2 apples, diced
2 stalks celery, diced
1/2 cup sunflower seeds
6 cups spinach
1 English cucumber, sliced
1/2 cup feta cheese, crumbled


  1. On medium heat, fry bacon in small pot until crisp. Reserve excess fat for dressing.
  2. Drizzle corn with olive oil and maple syrup and roast in oven on parchment lined baking sheet at 350°F for 20 min. When cool, cut kernels off cob.
  3. In a bowl, combine corn, bacon, apples, celery, and sunflower seeds. Add dressing and mix well. Create a bed of spinach on plate, and add corn and bacon mixture on top.
  4. Slice cucumbers and arrange on plate. Sprinkle feta over salad and serve.

Yield 4 servings


Marion Street Eatery is inside the Marion Hotel, but this chic room breaks from the biker bar aesthetic to deliver a homey ode to brunch. Friendly servers, greenery, wood accents…

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