Summer Roasted Corn Salad Recipes

Steps:

• Remove kernels with paring knife and place in large bowl. Add tomato, onion, and green pepper. Toss to combine. Add lime juice and olive oil. Snip in cilantro and season with salt and pepper. Serve.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
• Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Steps:

• 1. Preheat oven to 350.
• 2. Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes.
• 3. Allow to cool a bit and remove husks and silks (it should remove very easily at this point).
• 4. Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
• 5. To the corn add onion, zucchini, and basil. Season with salt and pepper to your liking.
• 6. Drizzle balsamic on just before serving.