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Roasted Corn Salad


  • 6 ears of corn, shucked
  • ½ cup of red onion, diced small (1 small onion)
  • 3 Tbsp cider vinegar
  • 3 Tbsp extra-virgin olive oil
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup julienned fresh basil leaves


  1. Roast the corn for 10 to 15 minutes in a 400o F. oven
  2. When the corn is cool, cut the kernels off the cob, cutting close to the cob
  3. Toss the kernels in a large bowl with the red onion, vinegar,olive oil, salt and pepper.
  4. Just before serving, toss in the fresh basil.
  5. Taste for seasonings and serve cold or at room temperature.

Servings: 6
Serving size: 3/4 cup
Source: BWH Food Service

corn salad label


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