Quick Roasted Corn And Tomato Salad

Name: Quick Roasted Corn And Tomato Salad
Ingredients: 4 ears fresh corn kernels removed (or 1 bag frozen corn); 1 tablespoon balsamic vinegar; 2 tablespoons extra virgin olive oil; 1 pint cherry tomatoes, halved; 1 tablespoon basil (or mint or cilantro), chopped; 1 tablespoon honey; 1/2 lemon (or 1 lime) zested and juiced; salt and pepper to taste

8 ingredients

2 steps

Ingredients

4 ears fresh corn kernels removed (or 1 bag frozen corn)
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 pint cherry tomatoes, halved
1 tablespoon basil (or mint or cilantro), chopped
1 tablespoon honey
1/2 lemon (or 1 lime) zested and juiced
salt and pepper to taste

Directions

1

Roast the corn on a sheet pan at 375 degrees, dressed in the balsamic, 1 tablespoon of the olive oil and some salt and pepper until it starts to just brown (about 20 minutes).
2

Combine with the rest of the ingredients (including the other tablespoon of olive oil) and toss.