I have mentioned before that we are part of a CSA. Well, lately they've been sending more corn than I can keep up with. I've done grilled corn, roasted corn, corn chowder, corn bread and so on.... I decided recently that roasting corn in the oven is by far my favorite method of cooking corn. It is most certainly the easiest but I also think it gives it such a wonderful flavor.
I tried to find some corn salad recipes, but to my surprise most of them were using cilantro and well, I didn't have cilantro on hand. I wanted to use up what I had left of last weeks CSA basket, which was corn, zucchini, onions and basil (so much basil).
So since I was unsucessful in finding a good recipe, I sort of took the idea of all the other salad recipes but put my own spin on them and it turned out pretty darn good. This is a salad I will be making all summer long next year, I only wish I hadn't figured it out so late in the season!
For Nutritional Information CLICK HERE and choose the Nutrition tab.
3 ears of corn (roasted in oven)
1 medium size zucchini, slice thinly
1 tsp. balsamic vinegar
4 large basil leaves, cut into ribbons
½ small red onion, diced
salt
pepper
If you are not familiar with roasted corn, here's how you do it. Put the corn, with silks and husks intact, right on your oven rack. Roast at 350 for about 25 minutes. When you remove it (let it cool a few minutes). The husks and silks will come off so easily.
1. Remove corn kernels from roasted cobs (just a run a knife down sides, it should come off fairly easy. Put corn in bowl.
2. Add diced onion
3. Add sliced zucchini & basil
4. Season with salt and pepper to taste
5. Drizzle balsamic vinegar
6. Stir to coat and serve
Shawna Williams says
This is such a different and fresh salad, we are grilling hamburgers today and this would be a great side salad. Thank you for sharing it on our BBQ Block Party.