Roasted Fresh Corn & Tomato Salad
Very light and healthy vegetable salads.
Yield
6 servingsPrep
10 minCook
10 minReady
24⅓ hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
corn
fresh ears |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | pint |
cherry tomatoes
or grape tomatoes, halved |
*
|
| ¼ | cup |
red onion
finely chopped |
|
| 3 | tablespoons |
rice vinegar
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
corn
fresh ears |
*
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
cherry tomatoes
or grape tomatoes, halved |
*
|
| 59 | ml |
red onion
finely chopped |
|
| 45 | ml |
rice vinegar
|
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Remove husks and silks from corn.
Brush corn with 2 tablespoons olive oil.
For a charcoal grill, place corn on the grill rack directly over medium-hot coals.
Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning.
(For a gas grill, preheat grill.
Reduce heat to medium-high.
Place corn on grill rack over heat.
Cover and grill as above.)
When cool enough to handle, cut kernels off the cobs.
In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper.
Serve at room temperature, or cover and chill for up to 24 hours before serving.
