Thursday, June 14, 2012

Roasted Corn & Zucchini Salad

Now is the time to take advantage of all the fresh and local corn. Around Nalls, we like to eat it raw. We just shuck it back and go to town. If you want to start freezing your corn, here are 3 quick and easy steps to do it:      

1. Put your corn in boiling water for 30 seconds to partially cook it.
2. Rinse with cold water to cool corn for safe handling.
3. Cut corn off cobb and store in freezer safe zip lock bag.

This recipe can be altered by adding additional summer veggies or using your favorite salad dressing to change up the flavor.

Roasted Corn Salad

2 ½ – 3 cups fresh corn kernels, about 3 medium ears
1 ½ cup fresh zucchini or yellow squash, medium diced
1/3 cup red onion, small diced
1 Tbl. Italian seasoning
2 Tbl. olive oil
2 Tbl. balsamic vinegar
salt and pepper

Click through to view the rest of this great recipe from Culinary Cory

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