This time of year, sweet corn is in abundance. I was raised on a farm, and every summer my parents’ had a roadside vegetable stand, and we sold sweet corn for $1 / dozen—and we even threw in an extra ear of corn with each purchase! In rural Northeast Indiana, we called sweet corn “roasting ears,” and the only way we ate them was boiled and smothered with lots of butter and salt.
Today, I’m sharing the most delicious recipe for a roasted corn salad that blends the chewy sweetness of roasted corn with the crunchiness of snap peas—and mixed with the tartness of a diced green apple. The combined flavors and textures are incredible together. . .and good for your circulatory system, blood pressure, immune system, and skin. . .just to name a few!
Simple Roasted Corn Salad
Serves 2
I ear of corn, kernels removed from the cob
3 cloves garlic, minced
2 generous handfuls of snap peas, sliced horizontally
1 green apple, diced
1 generous handful of cherry tomatoes cut in half (or diced tomatoes)
1 T balsamic vinegar
1/2 lemon, juiced
1/2 orange juiced
1 teaspoon pepper
Directions
Heat a large skillet until piping hot. Throw in the corn and garlic, stirring continuously until the corn turns a bright yellow. Turn the fire off and toss the kernels and garlic in the pan and then let them sit for another minute or two. In the meantime, slice the snap peas and dice the apple. In a large bowl, mix the roasted corn, garlic, snap peas, and apple together. Add the balsamic vinegar, lemon juice, and pepper. Mix well. Garnish with tomatoes. Enjoy!
fresh kernels cut off the cob
roasted corn and garlic
sliced snap peas and diced green apple
This mixture of chewy and crunchy textures. . .and sweet and sour flavors is an incredible delight!
Enjoy!
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.