Shelly's Recipe

ROASTED CORN SALAD

Category: Salad

4 ears of corn, cut off the cob
4 tsp unsalted butter, melted
Salt and freshly ground black pepper
1/2 red onion, sliced
2 tbsp diced roasted red bell pepper (store-bought is fine)
1 tbsp slivered green olives
2 scallions, white and tender green parts, thinly sliced
1 tbsp chopped fresh basil
1 tbsp sherry vinegar
2 tbsp olive oil

Heat large cast iron skillet on high heat till smoking hot. Add corn to dry skillet and roast and char kernels till they begin to pop.

Add in butter and red onion and mix. Cook for about 3 minutes, stirring. Add remaining ingredients. Season and serve warm or cold.