4 servings (serving size: 3/4 cup)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425° for 20 minutes or until browned, stirring occasionally.

Step 3

Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

Ratings & Reviews

good for corn lovers

April 07, 2016
and i'm not one, but roasting the corn really upped the flavor.  i could have done without the tomatoes, buyt the seasoning was really good. 

sharird's Review

June 26, 2013
Made this for a cookout and everyone loved it! I used apple cider vinegar instead of white balsamic and it turned out great.

ramona22's Review

June 01, 2013

noelle71's Review

April 20, 2013

ShelleyB's Review

July 05, 2009
This is a wonderful summer salad. As I was out of white balsamic vinegar I used champagne vinegar, but don't feel the difference would have been noticeable. Thinking this could be made when fresh corn isn't available by using thawed frozen corn and toasting in a hot skillet. Food for thought.