Roasted-Corn Salad
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.
You May Like
sharird's Review
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
N/A
noelle71's Review
N/A
ShelleyB's Review
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.
good for corn lovers