Roasted Corn Salad Recipe

By Marcus Samuelsson |
  • 4 ears of corn, cut off the cob
  • 4 teaspoons unsalted butter, melted
  • salt and freshly ground black pepper
  • 1/2 red onion, sliced
  • 2 tablespoons diced roasted red bell pepper (store-bought is fine)
  • 1 tablespoon slivered green olives
  • 2 scallions, white and tender green parts, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil

Prep Details

Servings: 4

Prep time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Ingredients

4 ears of corn, cut off the cob

4 teaspoons unsalted butter, melted

salt and freshly ground black pepper

1/2 red onion, sliced

2 tablespoons diced roasted red bell pepper (store-bought is fine)

1 tablespoon slivered green olives

2 scallions, white and tender green parts, thinly sliced

1 tablespoon chopped fresh basil

1 tablespoon sherry vinegar

2 tablespoons olive oil

Directions

Heat large cast iron skillet on high heat till smoking hot. Add corn to dry skillet and roast and char kernels till they begin to pop.

Add in butter and red onion and mix. Cook for about 3 minutes, stirring.

Add remaining ingredients.

Season and serve warm or cold.