w Roasted Corn and Tomato Salad

Roasted Corn and Tomato Salad

Serves: 6

For fresh, tender, sweet corn, look for ears that have small light yellow kernels. The larger and darker the kernels, the older the corn. Add the basil just before serving - basil turns dark when refrigerated.

Yield: 1 cup servings
Prep Time:
Cook Time:
Total Time:


3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
2 teaspoons sea salt
freshly ground black pepper, to taste
6 ears fresh corn, husked
2 cups cherry tomatoes, quartered
6 green onions, thinly sliced
8 ounces mozzarella cheese, cubed
1/4 cup fresh basil leaves, sliced thinly


Whisk together vinegars, olive oil, salt, and pepper

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