Make Ahead

Quick Roasted Corn and Tomato Salad

July 31, 2011
0 Ratings
  • Serves 4
Author Notes

I make this salad all year long, because it's so quick and easy. In the summer you can take advantage of sweet, fresh corn, and in the winter you can use frozen corn and be reminded of summer. You can also cook the corn on a grill to give it some smoky flavor as well. The herbs can be changed depending on what else you make with it: basil, mint, or cilantro all work well. —Meatballs&Milkshakes

What You'll Need
  • 4 ears fresh corn kernels removed (or 1 bag frozen corn)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon basil (or mint or cilantro), chopped
  • 1 tablespoon honey
  • 1/2 lemon (or 1 lime) zested and juiced
  • salt and pepper to taste
  1. Roast the corn on a sheet pan at 375 degrees, dressed in the balsamic, 1 tablespoon of the olive oil and some salt and pepper until it starts to just brown (about 20 minutes).
  2. Combine with the rest of the ingredients (including the other tablespoon of olive oil) and toss.
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I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.

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