Ingredients with Measurements:
- 4 ears of corn, shucked
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the shucked corn on a baking sheet and roast for 20-25 minutes, or until the kernels are lightly browned.
3. Remove the corn from the oven and let it cool.
4. Once the corn has cooled, use a sharp knife to cut the kernels off the cob and place them in a mixing bowl.
5. Add the cherry tomatoes, red onion, and cilantro to the mixing bowl with the corn.
6. In a separate bowl, whisk together the olive oil and balsamic vinegar.
7. Pour the dressing over the salad and toss to combine.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Fat: 7g
- Carbohydrates: 22g
- Protein: 4g
Substitutions for ingredients:
- You can use frozen corn instead of fresh corn.
- You can use any type of tomato instead of cherry tomatoes.
- You can use white or yellow onion instead of red onion.
- You can use parsley instead of cilantro.
Variations:
- Add diced avocado to the salad for a creamy texture.
- Add crumbled feta cheese for a salty flavor.
- Add diced jalapeño for a spicy kick.
Tips and tricks:
- To make cutting the corn off the cob easier, stand the cob upright on a cutting board and use a sharp knife to slice downwards.
- You can make the salad ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
Garnishes:
- Garnish with additional cilantro leaves or a sprinkle of paprika.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the salad with a side of garlic bread or a green salad.
Troubleshooting advice:
- If the corn is not roasted enough, put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash all produce before using it in the salad.
Food history:
- Corn and tomatoes are both native to the Americas and have been enjoyed by indigenous people for centuries.
Flavor profiles:
- This salad is sweet and savory with a tangy dressing.
Serving suggestions:
- Serve the salad as a side dish at a summer barbecue or as a light lunch.
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