Ingredients for Roasted Corn And Tomato Salad
- 2 cups chopped tomatoes (a mix of colors is nice!)
- Corn Kernels
- 1/2 cup thinly sliced red onion
- 2 tablespoons olive oil
- Balsamic Vinegar
- Kosher Salt
- Fresh Basil Leaf
- Fresh Ground Pepper
- Crouton
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How to Make Roasted Corn And Tomato Salad
- Preheat your oven to 400°F (200°C).
- Cut the corn kernels off the cob. If using cherry or grape tomatoes, halve or quarter them; otherwise, chop larger tomatoes into bite-sized pieces.
- In a large bowl, toss the corn, tomatoes, red onion, and bell pepper with olive oil, salt, pepper, and a pinch of sugar.
- Spread the mixture in a single layer on a baking sheet.
- Roast for 15-20 minutes, or until the corn is tender and slightly charred and the tomatoes are softened.
- Remove from oven and let cool slightly.
- In a small bowl, whisk together lime juice, cilantro, and a drizzle of olive oil for the dressing.
- Pour dressing over the roasted corn and tomato mixture and gently toss to combine.
- Taste and adjust seasoning as needed. Garnish with extra cilantro and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
15g
Carbs
9g
