This is one of my favorite salads, it’s great all year-long but it’s so perfect in the spring and summer. I make it with mint or basil in the spring, in the summer with cilantro for Mexican food, and you can always make it in the winter with frozen corn. Plus, it’s incredibly easy and quick. What’s not to love?
Roasted Corn and Tomato Salad
4 ears corn, kernels removed or 1 bag frozen corn
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 pint cherry or grape tomatoes, cut in half
1 tablespoon mint, basil, or cilantro, chopped
1 tablespoon honey
1/2 lemon or 1 lime, juiced
salt and pepper to taste
Roast the corn on a sheet pan dressed in the balsamic, 1 tablespoon of the olive oil and some salt and pepper until it starts to just brown. Combine with the rest of the ingredients (including the other tablespoon of olive oil) and toss.