Roasted Summer Corn Salad
Light and refreshing
Ingredients
- 4 ears sweet corn
- 1/4 cup chopped red pepper
- 1/4 cup chopped red onion
- 1 cup cherry tomatoes, halved
- 1/3 cup cilantro, chopped
- 1/4 cup cotija cheese, grated
Dressing
- 1/4 cup EVOO
- 3 1/2 tbsp rice vinegar
Instructions
- Heat grill. Place corn Cobbs directly on grill, turning as light charring appears. Keep turning until evenly, slightly charred.
- Turning Cobb on end, slice kernels off using a sharp knife. Place kernels in bowl.
- Add remaining ingredients.
- Stir together olive oil & rice vinegar. Pour over salad & mix thoroughly.