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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
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.