summer roasted corn salad
(3 ratings)
Summertime finds me with an overabundance of corn. This side dish is a refreshing change to the same old, same old.
Blue Ribbon Recipe
Fresh salads are a staple on many summer menus, and this roasted corn salad should be served all summer long. This salad has simple ingredients and is not overdressed. It contains a mix of sweet roasted corn, zesty onion, and mild zucchini. Ribbons of fresh basil are folded in. Dressed with a touch of tangy balsamic vinegar, and a dash of salt and pepper, it's a delicious side dish.
— The Test Kitchen
@kitchencrew
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(3 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For summer roasted corn salad
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3 lgears of corn, still in husks
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1 mdzucchini, sliced thinly
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1/2 smred onion, diced
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4 lgfresh basil leaves, sliced into ribbons
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salt, to taste
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pepper, to taste
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1 Tbspbalsamic vinegar
How To Make summer roasted corn salad
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1Preheat oven to 350 degrees F. Place corn in a preheated oven with husks and silks still intact. Roast for 30 minutes. -
2Allow to cool a bit.
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3Remove husks and silks. They should come off easily at this point.
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4Once the corn is cooled, run a knife down the sides of the corn to remove kernels. Place kernels in a bowl and discard cobs.
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5To the corn add onion, zucchini, and basil.
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6Season with salt and pepper.
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7Drizzle balsamic just before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Summer Roasted Corn Salad:
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