roasted corn salad with fresh herbs
This is a great way to use up fresh summer corn on the cob!
Servings 4
Ingredients
- 2 C roasted corn kernels (about 3 cobs)
- 2 tablespoon finely chopped red onion
- 2 tablespoon finely chopped chives
- 2 tablespoon finely chopped fresh mint
- 2 tablespoon finely chopped fresh basil
- 2 tablespoon finely chopped parsley
- 1 tablespoon white wine vinegar
- ⅛ teaspoon sea salt
- ground black pepper, to taste
Instructions
- Cut the corn kernels off the cobs and break up the pieces into a medium sized serving bowl.
- Add chopped herbs, onion, white wine vinegar, sea salt, and ground black pepper, and mix with a spoon until everything is well coated and combined. Serve immediately or refrigerate and allow the flavors to marry.
Notes
You'll use up leftover barbecued corn on the cob from this recipe! Or you can use frozen corn kernels, and roast them in a hot cast iron skillet until they're cooked through with some caramelization on them.
