1shallot or 1/2 of a small red onionfinely chopped (1/4 cup)
Extra-virgin olive oil
1/2teaspooncrushed red chili pepper
1/2poundsugar snap peastrimmed and cut into 1/2-inch pieces
2tablespoonsfresh lime juice
2poundscherry tomatoes in assorted colorshalved or quartered if large
1teaspoonwhite wine vinegar
Handfulfresh basil leavestorn
Heat oven to 425 degrees and line a large rimmed baking sheet with parchment paper
Cut the kernels from the corn and put into a bowl. Add the zucchini, shallot, 2 tablespoons olive oil, 1 teaspoon salt and the chili pepper. Toss everything together and spread out on the baking sheet.
Roast until the corn starts to turn golden in spots, 12 - 15 minutes. Add the sugar snap peas and the lime juice to the hot corn and toss.
Drizzle the 1 tablespoon olive oil, the vinegar and a pinch of salt over the tomatoes and gently toss.
Transfer the corn mixture to a serving bowl. Spoon the tomatoes over the top and sprinkle with the basil.
Try these tasty additions when you make the salad: