Roasted Corn Salad
"MMMMM! So fresh and so clean! (cook time=chill time)"
- Ready In:
- 2hrs 50mins
- Ingredients:
- 11
- Yields:
-
6 cups
- Serves:
- 12
ingredients
- olive oil
- 8 ears corn
- 1 red onion, quartered
- 2 yellow squash, halved lengthwise
- 1 red bell pepper
- 2 medium tomatoes
- 1⁄2 cup olive oil
- 1⁄3 cup balsamic vinegar
- 12 basil leaves, chiffonade
- 1 teaspoon kosher salt
- 2 garlic cloves, chopped
directions
- Heat grill pan (or outdoor grill), and drizzle with olive oil.
- Place corn on grill and drizzle with olive oil.
- Grill 2-5 min, until beginning to brown.
- Drizzle onion with olive oil and grill until just tender.
- Repeat with halved summer squash and bell pepper.
- Allow vegetable to slightly cool after grilling.
- Roughly chop onion, squash, and pepper.
- Scrape corn kernels from cob.
- Dice tomatoes and add to mix.
- DRESSING:.
- In separate bowl, pour olive oil and vinegar and whisk until combined,.
- Add basil, salt, and garlic and whisk together.
- Combine vegetables and dressing, stir to combine.
- Serve with tortilla chips and crackers, or spoon on top of grilled chicken.
- ENJOY!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!
