Roasted Corn Salad

Yesterday night we had a great guy over for dinner. I wanted to make a special dinner for him including roasted corn salad as an appetizer. Here is the delicious recipe!

Roasted Corn Salad
Serves many people!

For the vegetables:

Olive oil
3 ears of corn, husked, and kernels cut off
1 red onion, quartered
1 red bell pepper, diced
1 large tomato, diced, and seeded

Dressing:

1/2 cup of olive oil
1/3 cup of balsamic vinegar
12 basil leaves, cut into thin strips
Salt and pepper
2 garlic cloves, chopped

Heat a medium pan with 1 teaspoon of olive oil. Put the corn in, and roast it until the corn has black spots on it. Sprinkle with salt and pepper, and set aside in a large bowl.
In the same pan roast the peppers until it is blackened, and softened. Put it in the same bowl as the corn.

Preheat the oven to 425 degrees. Put the red onions in a small cast iron skillet, and roast until they are browned, and sweet. Chop them finely. Put them in the corn mixture.

Add the tomato to the corn mixture, and mix together.

In a separate bowl, whisk the olive oil, balsamic, garlic, salt, pepper, and basil together, and pour it over the corn mixture. Mix it together.

Let it marinade for 1 hour, or more, until everything combines flavors, and becomes delicious!

Serve in a bowl with chips. Enjoy!