This Roasted Corn Salad is bursting with flavor and is the perfect addition to any summer BBQ.
Roasted Corn Salad
- 4 cups fresh cooked corn removed from ear or frozen corn thawed
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup red onion chopped
- 4 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh basil chopped
- Salt and pepper to taste
In a large skillet heat olive oil and butter over medium-high heat until butter is melted. Add corn and red onion and cook, stirring occasionally until corn is roasted, about 10 minutes.
In a large bowl combine vinegar, olive oil, basil and corn and mix well. Add salt and pepper to taste.
Serve warm or cold.