roasted corn salad with fresh herbs | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2014/07/19/roasted-corn-salad-with-fresh-herbs/

Every summer BBQ has corn on the cob, but because you often have to buy a dozen at a time, there’s always lots of leftovers. I promised to give you some recipe ideas to use it up, and this roasted corn salad with fresh herbs couldn’t be easier!

It’s light, crunchy, and packs a ton of flavors into one dish. Plus, the fresh herbs like mint and basil make it tasty to look at and even better to eat! Serve this roasted corn salad at the next BBQ party you attend, or take it for lunches during the week.

If you’re looking for a warmer dish to use up your leftover corn, try my recipe for roasted corn chowder.

roasted corn salad with fresh herbs

Ingredients

2 C roasted corn kernels (about 3 cobs)2 tbsp finely chopped red onion2 tbsp finely chopped chives2 tbsp finely chopped fresh mint2 tbsp finely chopped fresh basil2 tbsp finely chopped parsley1 tbsp white wine vinegar1/8 tsp sea saltground black pepper, to taste

Instructions

Cut the corn kernels off the cobs and break up the pieces into a medium sized serving bowl. Add chopped herbs, onion, white wine vinegar, sea salt, and ground black pepper, and mix with a spoon until everything is well coated and combined. Serve immediately or refrigerate and allow the flavors to marry.

Notes

You’ll use up leftover barbecued corn on the cob from

! Or you can use frozen corn kernels, and roast them in a hot cast iron skillet until they’re cooked through with some caramelization on them.

The post roasted corn salad with fresh herbs appeared first on hot for food by Lauren Toyota.

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