Roasted Corn Salad
PREP DETAILS
Servings: 4
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minute
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.