Roasted Corn and Cucumber Tomato Salad

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/4 cup finely diced red onion
  • 1 1/2 teaspoons red wine vinegar
  • 3/4 teaspoon smoked paprika
  • Salt and pepper
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Directions

Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.

Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

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  • on June 20, 2012

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    This was great fun to make and good to eat. Had enough for 2 more meals (only cooking for 2. Second meal, bed of baby spinach, salad topped with diced tomato and grilled pork tenderloin strips. Looked good, tasted good. Think tonight, bed of spinach, salad, scooped-out tomato filled with cottage cheese.

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