Roasted Corn and Tomato Salad
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Serves: 4
This is a wonderful summer salad. It can be made ahead of time because it keeps well in the refrigerator, especially in the summer when the corn and tomatoes are fresh. It’s best when you roast the corn on your BBQ, although this will make the corn "meat" instead of parve, so you should omit the cheese from the recipe. If you prefer a parve dish, simply use a parve grill pan or prepare the corn in the oven.
- Part of Meal: Salad
- Service Temp: Cold
- 4 cobs of corn, shucked
- 1 cup(s) cherry tomatoes, sliced in half
- 1 tablespoon(s) basil, chiffonade, or sliced in small strips
- 1/4 cup(s) lime juice
- 2 tablespoon(s) olive oil
- 1 freshly ground black pepper
- 1/2 kosher salt
- 1 cup(s) mozeralla cheese balls, (optional)
- Heat your BBQ and place the ears of corn directly on the grill for 20 minutes, turning occasionally. If you don’t have a BBQ or grill pan or if you don’t want to cook the corn on a meat grill, preheat your oven to 400 degrees. Place the corn in a baking dish and bake for 25 minutes, turning occasionally. The corn should be black and blistering in spots.
- Once the corn is cool, stand it upright with the bottom tip resting on a cutting board. Carefully slide your knife down the cob of corn to slice off the kernels.
- Add the corn kernels, tomatoes, basil and optional cheese to a bowl. Sprinkle the lime juice, olive oil and salt and pepper on top and stir to combine.
- Serve immediately or store in your refrigerator in a sealed container for up to 12 hours.