Roasted Corn Salad
Need a gluten free and lacto ovo vegetarian salad? Roasted Corn Salad could be a super recipe to try. One portion of this dish contains approximately 4g of protein, 17g of fat, and a total of 233 calories. This recipe serves 6 and costs $1.21 per serving. This recipe from Mother Thyme requires fresh basil, red onion, ear corn, and salt and pepper. From preparation to the plate, this recipe takes about 25 minutes. 351 person have made this recipe and would make it again. Overall, this recipe earns a not so outstanding spoonacular score of 32%. If you like this recipe, take a look at these similar recipes: Cool Corn Soup Topped With Roasted Corn Salad, roasted corn salad, and Roasted Corn Salad.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
4 tablespoons apple cider vinegar
2 tablespoons butter
4 cups fresh cooked corn removed from ear or frozen corn thawed
3 tablespoons extra virgin olive oil
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
1 cup red onion, chopped
Salt and pepper to taste
Equipment:
frying pan
bowl
Cooking instruction summary:
In a large skillet heat olive oil and butter over medium-high heat until butter is melted. Add corn and cook, stirring occasionally until corn is roasted, about 10 minutes.In a large bowl combine red onion, vinegar, olive oil, basil and corn and mix well. Add salt and pepper to taste. Serve warm or cold.
Step by step:
1. In a large skillet heat olive oil and butter over medium-high heat until butter is melted.
2. Add corn and cook, stirring occasionally until corn is roasted, about 10 minutes.In a large bowl combine red onion, vinegar, olive oil, basil and corn and mix well.
3. Add salt and pepper to taste.
4. Serve warm or cold.
Nutrition Information:
covered percent of daily need
