summer roasted corn salad
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3 large ears of corn, still in husks
- 1 medium zucchini, sliced thinly
- 1/2 small red onion, diced
- 4 large fresh basil leaves, sliced into ribbons
- - salt, to taste
- pepper, to taste
- 1 tablespoon balsamic vinegar
How To Make summer roasted corn salad
-
Step 1Preheat oven to 350 degrees F. Place corn in a preheated oven with husks and silks still intact. Roast for 30 minutes. -
Step 2Allow to cool a bit.
-
Step 3Remove husks and silks. They should come off easily at this point.
-
Step 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.
-
Step 5To the corn add onion, zucchini, and basil.
-
Step 6Season with salt and pepper.
-
Step 7Drizzle balsamic just before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Salads
Keyword:
#roasted corn
Keyword:
#salad
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Collection:
Fresh Finds
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