Sep. 19th, 2013

nverland: (Cooking-box-nverland)
[personal profile] nverland
Rho Ophiuchi Wide Field
 photo RhoOphiuchiWideField.jpg


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Summer Roasted Corn Salad

Ingredients

3 ears of corn (still in husks)
1 medium zucchini, sliced thinly
1/2 small red onion, diced
1 tsp balsamic vinegar
4 large basil leaves, sliced into ribbons
Salt and pepper to taste

Directions

1 Preheat oven to 350.
Place corn in preheated oven, with husks and silks still intact. Roast for 30 minutes. Allow to cool a bit and remove husks and silks (it should remove very easily at this point)
2 Once corn is cooled. Run knife down the sides of corn to remove kernels. Place kernels in a bowl and discard cobs.
3 To the corn add onion, zucchini and basil. Season with salt and pepper to your liking. Drizzle balsamic on just before serving.

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