There is something nostalgic about roasted corn. Whether you grew up going to beach BBQs or picking it fresh from the farm, corn on the cob is a sweet and filling treat. In this recipe, the kernels are shaved fresh from the cob and into a delicious salad. Sweet, fresh goodness. It’s so good to eat clean.
2 1/2 tablespoon extra-virgin olive oil, divided
1/4 teaspoon sea salt
2 ears corn, roasted, shaved
1 cup heirloom tomatoes, cut into bite size pieces or thin slices
1/4 cup fresh basil leaves
1/4 red onion, thinly sliced
2-3 tablespoons lemon juice
To roast the corn, drizzle a small amount of extra-virgin olive oil and sea salt on to each ear of corn. Place over a medium open flame for 1–2 minutes on each side, turning using tongs. Roast all sides evenly until slightly charred. Cool the corn. On a clean cutting board, shave the kernels off using a sharp knife.
In a medium mixing bowl, add the roasted corn kernels, sliced tomatoes, basil, and red onion. Toss gently to combine. Add in the lemon juice and remaining olive oil and gently toss to combine. Serve immediately.