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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Fresh Corn and Tomato Salad

Makes: 6 servings
Roasted Fresh Corn and Tomato Salad
Ingredients
  • 4  fresh ears of sweet corn
  • 2  tablespoons  olive oil
  • 1  cherry tomatoes or grape tomatoes, halved
  • 1/4  cup  finely chopped red onion
  • 3  tablespoons  rice vinegar
  • 2  tablespoons  olive oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
Directions

1. Remove husks and silks from corn. Brush corn with 2 tablespoons olive oil. For a charcoal grill, place corn on the grill rack directly over medium-hot coals. Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning. (For a gas grill, preheat grill. Reduce heat to medium-high. Place corn on grill rack over heat. Cover and grill as above.) When cool enough to handle, cut kernels off the cobs.

2. In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper. Serve at room temperature, or cover and chill for up to 24 hours before serving.

Nutrition Facts (Roasted Fresh Corn and Tomato Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 149,
  • Fat, total (g) 10,
  • sat. fat (g) 1,
  • carb. (g) 15,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 3,
  • sodium (mg) 207,
  • Percent Daily Values are based on a 2,000 calorie diet

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