Roasted Corn And Cucumber Tomato Salad
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
39
Spice
42
Sweetness
43
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 tbsp
Olive Oil (divided)1 cup
Red Onion (finely diced)1.5 tsps
Red Wine Vinegar3 tsp
Paprika (smoked)1
SaltDirections:
1
Heat a grill pan or outdoor grill to medium heat
2
To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad
3
Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute
4
Remove from the heat and cool briefly
5
Cut the kernels off the cob and place in a large bowl
6
(Two cobs of corn should yield 1 1/2 to 2 cups of kernels
7
) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste
8
Toss to combine