Roasted Corn Tomato Salad recipe

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by Braydon S., culinary student
Charleston, SC

When cherry tomatoes ripen in your garden, Roasted Corn Tomato Salad is a tasty way to use them. Dice and add a couple of cucumbers to make the salad go even further.

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What you need

3 pints cherry tomatoes, washed
4-5 ears of fresh corn, shucked and cleaned
2 shallots, minced
1 cup fresh parsley
¼ cup chives, chopped (optional)
½ cup champagne vinegar
1 cup olive or canola oil, plus additional for grilling/baking corn
Salt and pepper to taste

What to do

1. Combine shallots and vinegar in a bowl. Let sit for 30 minutes while you prepare corn.

2. Grill or bake corn.

   To grill corn, toss ears with olive oil, salt and pepper. Grill for 3-5 minutes on each side, turning once, until kernels are golden. Remove from grill and cool.
   To bake corn, place oven rack in the highest position. Heat oven to 400ºF. Toss ears with olive oil, salt, and paper. Place on a baking rack in oven. Bake for 3-5 minutes on each side, turning once, until kernels are golden. Remove from oven and cool.
   
   Corn should not be completely cooked through for this salad.

3. Cut cooled corn kernels off ears.
4. Cut cherry tomatoes in half on the equator.
5. Combine tomatoes, corn, shallot/vinegar mixture, oil, fresh herbs, salt and pepper.
6. Refrigerate until serving. Best served chilled.

Variations

Substitute white balsamic vinegar for champagne vinegar
Dice 2 cucumbers and fold in to add bulk


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