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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