Corn and tomatoes combined in a salad is like summer on a plate! This simple side dish salad has quick-roasted sweet corn tossed with zucchini, crisp sugar snap peas and beautiful multi-colored cherry tomatoes.

[{"selector":"#anim-2428f0a3-b4d1-4dcf-839f-5d7799143ee3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-015082db-b625-46b4-a08f-f3f01f760cd7","keyframes":{"transform":["translate3d(-112.30769%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Ingredients

zucchini corn snap peas basil onion tomatoes lime

If you're using fresh corn, slice it off the cob with a large sharp knife.

Corn and tomatoes combined in a salad is like summer on a plate! This simple side dish salad has quick-roasted sweet corn tossed with zucchini, crisp sugar snap peas and beautiful multi-colored cherry tomatoes.

By Karen Tedesco of Familystyle Food

Ingredients

If you're using fresh corn, slice it off the cob with a large sharp knife.

Mix corn, zucchini and red onion in a bowl with olive oil, chili and salt.

Spread the corn mixture on a lined, rimmed baking sheet.

Roast about 15 minutes.

Add sliced tomatoes, basil and snap peas to the roasted corn, and toss it all with the dressing.

Enjoy!