If you haven't checked out The Pioneer Woman's blog, you must! Ree Drummond can do it all! Her blog memoirs include such topics are cooking, photography, confessions, home schooling, and home and garden. I just don't know how she does it. I thought this roasted corn salad recipe looked delicious and just in time for spring & summer! I can't wait for the Kings Drive Farmer's Market to open!!!
Katie's Roasted Corn Salad
(as seen in The Pioneer Woman Cooks: Recipes from an Accidental Country Girl)
(as seen in The Pioneer Woman Cooks: Recipes from an Accidental Country Girl)
makes 6 cups
Vegetables: 8 fresh corn ears, 1 red onion (quartered), 2 yellow squash (halved lengthwise), 1 red bell pepper, 2 medium tomatoes
Dressing: 1/2 cup olive oil, 1/3 cup balsamic vinegar, 12 basil leaves (cut into chiffonade; stack the leaves on top of one another, roll tightly, and slice across), 1 teaspoon kosher salt, 2 garlic cloves (chopped)
Directions: Begin by heating a grill pan (or outdoor grill). Drizzle the grill with olive oil. Place the corn on the grill and drizzle liberally with olive oil. Grill for 5-8 minutes until the corn is beginning to brown. Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to overcook, as you want the onion to remain somewhat firm. Repeat with halved summer squash and bell pepper. Allow vegetables to cool slightly after grilling. Roughly chop the onions, squash, and pepper. Scrape the corn kernels from the cob. Dice the tomatoes and add them to the mix.
To make the dressing, in a separate bowl, pour the olive oil and balsamic vinger and whisk together until combined. Finally, add the basil, a dash of salt, and garlic and whisk together. Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine. Serve with tortilla chips and crackers, or spoon on top of grilled chicken. Delicious!
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