Recipes & More
Recipe of the Month July: Roasted Corn & Tomato Salad
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
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.
Makes 3 cups.