Roasted Corn, Heirloom Tomato and Basil Salad

Roasted Corn, Heirloom Tomato and Basil Salad

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What a beautiful salad! In the Spring, you can scrape the kernels off fresh ears of corn; but in the Winter, you can defrost bags of corn and the results will still be delicious. Adding multi-colored heirloom pear and cherry tomatoes to the corn with fresh basil makes it a delicious salad on its own; but also a great addition to chicken or turkey schnitzel-or even fried fish or tofu!

Prep time: 15 minutes

Roasted Corn, Heirloom Tomato and Basil Salad

By Gloria Kobrin Published: November 17, 2014

  • Yield:

  • 16 Servings

Ingredients

  • 3 pounds Frozen Corn Kernels defrosted
  • 3 tablespoons Olive Oil
  • 2 pounds pear/cherry heirloom tomatoes multi-colored
  • 1 ounce Fresh Basil shredded
  • Salt and Freshly Ground Pepper to Taste

Equipment

  • 1 jellyroll pan lined with baking parchment
  • 1 large mixing bowl

Directions

  1. Preheat oven to: 400 F.
  2. Empty bags of corn on to lined pan and toss with olive oil. Place in oven and roast for 30-40 minutes or until kernels start to turn brown. Remove from heat and let cool.
  3. Rinse tomatoes and cut them in half. Empty pan of corn into mixing bowl. Add tomatoes and basil. Toss well. Season with salt and pepper to taste. Serve at room temperature.

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