summer roasted corn salad
★★★★★
3
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 http://www.foodyschmoody.blogspot.com
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
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Ingredients For summer roasted corn salad
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3ears 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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1 tspbalsamic vinegar
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4 lgbasil leaves, sliced into ribbons
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salt and pepper to taste
How To Make summer roasted corn salad
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1Preheat oven to 350.
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2Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes.
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3Allow to cool a bit and remove husks and silks (it should remove very easily at this point).
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4Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
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5To the corn add onion, zucchini, and basil. Season with salt and pepper to your liking.
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6Drizzle balsamic on 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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