Roasted Corn Salad

By á-47

Ingredients

• 3 cups fresh corn kernels (about 6 ears)
• 1 Tbsp. vegetable oil, divided
• 2 Tbsp. white balsamic vinegar
• 1 Tbsp. Dijon mustard
• 1/4 tea. salt
• 1/4 tea. pepper
• 1 cup chopped seeded tomato
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onions
• 1 medium chopped jalapeno

Preparation

Step 1

Preheat oven to 425 degrees.

COMbine corn and 1 tea. oil in a jelly-roll pan coated with cooking spray. Bake at 425 degrees for 20 minutes or until browned, stirring occasionally.

combine 2 tea. oil, vinegar, mustard, saltand pepper in a medium bowl; add corn mixture, stirring well. stir in tomato, bell pepper, onions and jalapeno. Serve warm or at room temperature.