Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Corn Salad
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 349
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 10 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 664 mg
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 349
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 10 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 664 mg
Ingredients
Directions
- 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.
