Summer Roasted Corn Salad
Sep. 19th, 2013 05:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksSummer Roasted Corn Salad
Ingredients
3 ears of corn (still in husks)
1 medium zucchini, sliced thinly
1/2 small red onion, diced
1 tsp balsamic vinegar
4 large basil leaves, sliced into ribbons
Salt and pepper to taste
Directions
1 Preheat oven to 350.
Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes. Allow to cool a bit and remove husks and silks (it should remove very easily at this point)
2 Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
3 To the corn add onion, zucchini and basil. Season with salt and pepper to your liking. Drizzle balsamic on just before serving.
.
Ingredients
3 ears of corn (still in husks)
1 medium zucchini, sliced thinly
1/2 small red onion, diced
1 tsp balsamic vinegar
4 large basil leaves, sliced into ribbons
Salt and pepper to taste
Directions
1 Preheat oven to 350.
Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes. Allow to cool a bit and remove husks and silks (it should remove very easily at this point)
2 Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
3 To the corn add onion, zucchini and basil. Season with salt and pepper to your liking. Drizzle balsamic on just before serving.
.
