Roasted Corn Salad

I got 2 pretty ears of corn in my CSA, so I decided to make the most of them and roast the kernels for maximum flavour. Plus, it’s dead easy to do: turn your oven on, and pop the corn in, husks and all, for half an hour. Have you ever heard of easier prep!?

I combined my yummy roasted corn with some roasted cherry tomatoes and barely-steamed yellow beans, also from my food share. I dressed the whole thing with lemon juice and grainy dijon, and the resulting salad was light, sweet, and tangy. I’m so happy I have leftovers!

Roasted Corn Salad

2 ears of corn
1 pint cherry or grape tomatoes
1 large handful of green or yellow beans
1 tbsp grainy dijon mustard
2 tbsp lemon juice

1. Preheat your oven to 350º.

2. Wash the cherry tomatoes and place them on a baking sheet. Place your whole corn on the middle rack of your oven and your cherry tomatoes on the bottom rack. Roast the corn and tomatoes for 30 minutes, turning the corn once or twice during the process.

3. Meanwhile, allow a small quantity of water to come to a boil in a pot, in which a steamer basket has been placed (make sure the water level is lower than the steamer). Once the water is boiling, place your washed and trimmed beans in the pot, close the lid, and cook for 2 minutes. Remove the pot from the heat and lift the steamer basket out of the pot. Chop the cooked beans into 1 inch long pieces.

4. Place the whole roasted tomatoes in a bowl, along with the beans. Using a sharp knife, carefully cut the roasted corn off the cobs and add the kernels to the bowl. Add the lemon juice and dijon mustard and toss until the vegetables are evenly coated with the condiments.

5. Serve still lukewarm as a side salad or on its own for a light lunch.

Summer colours!

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