summer roasted corn salad

★★★★★ 3
a recipe by
Christine Hadden
whitman, MA

Summertime finds me with an overabundance of corn. This side dish is a refreshing change to the same old same. Please check out more of my recipes at

Blue Ribbon Recipe

Oh my, this is a good 'un! We just loved this recipe and look forward to enjoying it all summer long.

— The Test Kitchen @kitchencrew
★★★★★ 3
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For summer roasted corn salad

  • 3
    ears of corn (still in husks)
  • 1 md
    zucchini, sliced thinly
  • 1/2 sm
    red onion, diced
  • 1 tsp
    balsamic vinegar
  • 4 lg
    basil leaves, sliced into ribbons
  • salt and pepper to taste

How To Make summer roasted corn salad

  • 1
    Preheat oven to 350.
  • 2
    Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes.
  • 3
    Allow to cool a bit and remove husks and silks (it should remove very easily at this point).
  • 4
    Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
  • 5
    To the corn add onion, zucchini, and basil. Season with salt and pepper to your liking.
  • 6
    Drizzle balsamic on just before serving.