Metropolitan Bakery | Since 1993

Roasted Corn & Tomato Salad

Roasting corn heightens its natural sweetness, while the ricotta salata (a firmer, more aged version of creamy ricotta) adds texture to this salad. With perfectly ripe tomatoes and a simple vinegar and olive oil dressing, it's a satisfying lunch on a hot summer day.

Makes 3 cups.

Ingredients

  • ​4 ears yellow corn, shucked
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 plum tomato, seeded and diced
  • 3/4 cup diced ricotta salata
  • 1/2 cup finely diced red bell pepper
  • 1 green onion, thinly sliced

Directions

  1. Preheat the oven to 400 degrees. Cut the bottom and top ends of each corn cob. Stand one ear of corn on its end on a cutting board, holding the ear near the top. With a large knife parallel to the cob, cut the kernels off. Repeat with the remaining corn. Place the kernels on a baking tray and drizzle with one tablesppon of the oil. Roast about 15 minutes or until the corn starts to turn golden. Set aside to cool.
  2. In a large bowl, whisk together the remaining 1 tablespoon oil, lemon juice, vinegar, garlic, salt and black pepper. Add the corn, tomato, ricotta, bell pepper, and green onion, toss to combine.

Print & Share