Mediterranean Corn Salad
Servings
2Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 large ear Corn, sweet, white, raw |
| 4 large Green olives (black olives, minced very finely) |
| 1 small Green bell peppers (finely diced) |
| 1 Small Shallots, raw (minced) |
| 3 ounce Grape or cherry tomatoes (sliced in half) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 4 leaves Fresh basil (chiffonade) |
| 1 Tbsp. Olive oil |
Instructions
Peel the husks back from the corn and remove the silks.
Rinse well and then fold the husks back around the corn.
Wrap with aluminum foil.
Place the corn in the oven and roast for 25 minutes.
Remove and let cool.
Shuck the corn from the cob.
Place the corn in a bowl with the olives, peppers, shallow, tomato, salt, pepper, basil and olive oil.
Fold together and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Corn makes the perfect salad and it is a perfect side dish for any meal. Served with grilled salmon, shrimp, or tofu and you have a perfect meal, with whole grains, great veggies, fruits, olive oil, and tons of flavor.
This salad makes the perfect side dish at cookouts or for a hot summer day served with a chilled soup.