- 3 Corn on the Cobb
- 2 Tablespoons Butter
- 1 ablespoon Extra Virgin Olive Oil
- 1 large Zucchini
- 1 head of Red Leaf Lettuce
- small bunch of Fresh Basil
Red Onion Vinaigrette
- 1 Tablespoon, finely chopped Red Onion
- 0.25 cup Extra Virgin Olive Oil
- 0.25 cup Balsamic Vinegar
- 0.5 teaspoon Maldon Sea Salt
- 0.25 teaspoon Ground Black Pepper
Although I love eating fresh summer corn raw, roasting it truly takes it to another level.
This is my dream corn salad, juicy, sweet corn, with raw, shaved zucchini and a simple vinaigrette!
This salad makes a great side or a complete meal by adding roasted chicken, shrimp or beans!
Roast The Corn
Turn your oven to broil or heat up your outdoor grill to medium.
In a small bowl, mix together the softened butter and olive oil and set aside.
Pull back the corn husks and tie with twine strings.
Using a basting brush, brush the butter and olive oil mixture liberally all over the corn kernels, then sprinkle them with salt and black pepper.
If you are roasting in the oven, place them onto a parchment or aluminum lined baking sheet and broil the corn for 15 minutes.
If you are roasting on the grill, either pull down the husks again to cover the corn or cover tightly in aluminum foil then roast for 10-15 minutes turning the corn halfway through the cooking process.
Make The Red Onion Vinaigrette
Assemble The Salad
Wash, dry and chop up the red leaf lettuce and add to a salad bowl.
Next, wash the zucchini then using a vegetable peeler, peel the zucchini on all sides until you get to the center with the seeds.
Cut the shaved zucchini strips in half and add them to the salad bowl. Next, cut the corn kernels off the cobb and add them to the salad.
Wash your basil leaves and add them to the salad as well.
Right before you are ready to eat the salad, add then red onion vinaigrette, start with half of the dressing, toss and add more if desired.
I highly recommend eating the salad while the corn is still warm.