After roasting the corn, I didn’t know what I should do with it haha but faithful Budget Bytes saved the day yet again. Few ingredients, easy to make and tastes wonderful 🙂
What You Need:
- 6 ears of corn
- 1 pint cherry or grape tomatoes (I didn’t have any cherry or grape tomatoes on hand so I just used a regular sized tomato chopped up small)
- ½ small red onion
- ½ bunch parsley
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- ¾ tsp salt
- ½ tsp cumin
- Freshly cracked pepper
What You Need To Do:
To roast the corn, see directions on “How to Roast Corn” in my Recipe category.
While the corn is cooling, dice the onion into small pieces and slice the tomatoes in half. Rinse the parsley well, pull the leaves from the stalks, and roughly chop.
Once the corn is cool enough to handle, pull off the husks and corn silk. Either cut or break the base of the corn cob off so that there is a flat surface to stand the cob on. Stand the cob in a bowl and, using a small knife, cut straight down to remove the kernels. The kernels will fall right off into the bowl instead of all over the counter top. Continue to cut off the kernels from all six cobs.
Add the onion, tomato, and parsley to the bowl with the corn. Stir to combine. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper. Pour over the salad and stir to coat. Enjoy immediately or refrigerate until ready to eat.
This roasted corn salad is especially great on a hot summer day!