Summer Roasted Corn Salad
1 photo of Summer Roasted Corn Salad Recipe
ears of corn (still in husks)
zucchini, sliced thinly
red onion, diced
basil leaves, sliced into ribbons
2Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes.
3Allow to cool a bit and remove husks and silks (it should remove very easily at this point).
4Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
5To the corn add onion, zucchini, and basil. Season with salt and pepper to your liking.
6Drizzle balsamic on just before serving.
About Summer Roasted Corn Salad