SUMMER ROASTED CORN SALAD

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Summer Roasted Corn Salad image

Oh my, this is a good 'un! We just loved this recipe and look forward to enjoying it all summer long.

Provided by Christine Hadden

Categories     Other Salads

Time 40m

Number Of Ingredients 6

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

Steps:

  • 1. Preheat oven to 350.
  • 2. Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes.
  • 3. Allow to cool a bit and remove husks and silks (it should remove very easily at this point).
  • 4. Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
  • 5. To the corn add onion, zucchini, and basil. Season with salt and pepper to your liking.
  • 6. Drizzle balsamic on just before serving.

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