Roasted Corn Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 -6 servings
Ingredients
- 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
Instructions
- 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.
Find it online: https://www.motherthyme.com/2011/07/corn-salad.html