Name: Roasted Corn and Cucumber Tomato Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 ears corn, shucked; 1 tablespoon plus 1/2 teaspoon olive oil, divided; 1 cup seeded and diced English cucumber; 1 cup grape tomatoes, halved; 1/4 cup finely diced red onion; 1 1/2 teaspoons red wine vinegar; 3/4 teaspoon smoked paprika; Salt and pepper

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Ingredients

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2 ears corn, shucked

1 tablespoon plus 1/2 teaspoon olive oil, divided

1 cup seeded and diced English cucumber

1 cup grape tomatoes, halved

1/4 cup finely diced red onion

1 1/2 teaspoons red wine vinegar

3/4 teaspoon smoked paprika

Salt and pepper

Directions

Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

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