One of the talents I seem to have is the ability to take parts of several ingredients and create a complete meal. During a recent family visit to Pittsburgh, I found myself with three ears of corn that was leftover from a previous dinner. While in need of a delicious side dish, I wasn’t in the mood to travel back to the grocery store for more supplies. So I grabbed a large zucchini in desperate need of being used along with the corn and went to town.
The side dish features a wonderful combination of fresh summer flavors. It makes for a perfect entertaining dish that can be scaled for larger crowds. It even received rave reviews during my Buitoni Pasta Party. I served it at room temperature with an extra sprinkling of Italian seasoning for a kick of flavor.
I’ve prepared this recipe several times since the day of its inception and it has only gotten better with time. Feel free to use frozen or precooked corn when fresh is not available. You will need to adjust the cooking temperature accordingly.
Roasted Corn & Zucchini Salad
2 ½ – 3 cups fresh corn kernels, about 3 medium ears
1 ½ cup fresh zucchini, medium diced
1/3 cup red onion, small diced
1 Tbl. Italian seasoning
2 Tbl. olive oil
2 Tbl. balsamic vinegar
salt and pepper
Preheat the oven to 400 degrees. Toss the corn, zucchini, red onion and olive oil in a medium mixing bowl. Pour the mixture onto a large sheet pan and distribute evenly. Season with the Italian seasoning, salt and pepper.
Roast at 400 degrees for 5-8 minutes until the corn and zucchini is tender. Some of the corn should be lightly golden but not brown. Add the roasted mixture back to the mixing bowl. Toss evening with the balsamic vinegar, and season with more salt and pepper. This dish can be served warm or cold. Serves 4 people as a side dish.
Authors Note: If you are not interested in roasting this in the oven, you can easily saute the salad in a large fry pan. Simply add oil to the pan, cook until vegetables are tender, and toss with the balsamic vinegar.