Roasted Corn Salad
Fresh corn is abundant this time of year and it is showing up in all sorts of recipes. I like this salad because it is prepared with not only fresh corn but several of my other favorite flavors of the season — tomatoes, basil and cucumbers.
Start by roasting the corn. Brush each ear of corn with olive oil, and then sprinkle them with salt and pepper and place them in a pre-heated broiler. Broil the corn for about 7 to 10 minutes, turning frequently. The kernels should be crisp-tender and golden.
Remove the corn from the oven and set aside to cool.
While the corn is cooling combine 1/4 cup olive oil with the vinegar, garlic, basil, and salt and pepper in a jar with a lid. Tighten the lid on the jar and shake vigorously until well blended.
Check your corn, if it is cool enough, slice the kernels from the cob and place them in a large bowl. You should have about 2 cups of corn kernels. Add the tomatoes and cucumbers and toss all these ingredients together.
Now pour the vinaigrette over the corn mixture and stir until everything is well coated.
I've also made this salad with corn roasted on a grill.
Time to prepare: 30 minutes.