Corn and Oven-Burst Cherry Tomatoes and oil Cilantro-Lime Dressing Recipe by Mangia
Corn and Oven-Burst Cherry Tomatoes and oil Cilantro-Lime Dressing
This is a true summer salad, best made with just-picked corn and tomatoes.
Ingredients
- 6 large ears fresh corn
- ¼ cup extra-virgin olive oil plus extra for roasting the vegetables
- Salt
- Freshly ground black pepper
- 1 pint cherry tomatoes
- 1 medium red onion
- 2 tablespoons coarsely chopped cilantro
- Juice of 2 limes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Shuck the corn and remove the silk. Holding each ear of corn upright on a cutting board and starting from the tip, slice off the kernels, cutting as close to the cob as possible. Place the corn in a large bowl and toss with a little olive oil (just enough to coat), and salt and pepper to taste. Spread the corn on a baking sheet and roast until the kernels just start to brown, approximately 15 minutes. Let cool on the baking sheet.
- Oil, season, and place the cherry tomatoes on a separate baking sheet in the same manner as the corn; roast for 15 minutes, until the skins burst and the tomatoes start to collapse. Let cool on the baking sheet.
- Peel, trim, and dice the red onion and place it in a large serving bowl. Add the roasted corn and tomatoes, cilantro, the ¼cup of olive oil, the lime juice, and salt and pepper to taste, and toss gently to combine.
