This light, healthy side dish or appetizer is wonderful during the hot summer months. Fresh corn, red onion, squash, red bell pepper and tomatoes are roasted and then tossed with a tangy, balsamic vinaigrette.
If you don’t have a grill to roast the vegetables, no worries, use an indoor grill pan. I unloaded some of my jalapenos and herbs from the garden so don’t feel compelled to only use the ingredients listed below. Go crazy. If you’re a freak for corn this will make you very happy. Next time, I’ll be charring the corn more. Love those burnt sugars.
Katie’s Roasted Corn Salad
8 fresh corn ears
1 red onion (quartered)
2 yellow squash (halved lengthwise)
1 red bell pepper
2 medium tomatoes
1/2 cup olive oil
1/3 cup balsamic vinegar
12 basil leaves (cut into chiffonade; stack the leaves on top of one another, roll tightly, and slice across)
1 teaspoon kosher salt
2 garlic cloves (chopped)
Begin by heating a grill pan or outdoor grill. Drizzle the grill with olive oil. Place the corn on the grill and drizzle liberally with olive oil. Grill for 5-8 minutes until the corn is beginning to brown.
Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to overcook, as you want the onion to remain somewhat firm.
Repeat with halved summer squash and bell pepper. Allow vegetables to cool slightly after grilling.
Roughly chop the onions, squash, and pepper. Scrape the corn kernels from the cob. Dice the tomatoes and add them to the mix.
To make the dressing, in a separate bowl, pour the olive oil and balsamic vinger and whisk together until combined.
Finally, add the basil, a dash of salt, and garlic and whisk together. Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine. Serve with tortilla chips and crackers, or spoon on top of grilled chicken.