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Roasted Corn and Tomato Salad Recipe

Roasted Corn and Tomato Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on September 25, 2011

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    I DID add some wine vinegar and extra lime juice because is screamed for more acid. The sweet and savory components are lovely.

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  • on August 07, 2011

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    Delicious! I roasted the corn in the oven ( in the husks at 350 for 35 minutes before cutting the corn off the cob, and I used cilantro instead of parsley. I love recipes using simple and fresh ingredients that come together so well. I would definitely make this again.

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  • on April 25, 2008

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    First of all- really watch those jalapeno's! They can be very hot (and I like it hot!

    I think the next time I make this, I will use a good Italian Vinaigrette or~ add a bit of Red Wine Vinegar. Another option would to be to add some Cilantro.

    It was just *Almost there- but not quite.

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