Ingredients and Weight:
- Fresh corn on the cob - 8 ears (or frozen corn kernels - 4 cups)
- Red bell peppers - 2, diced
- Yellow bell peppers - 2, diced
- Green bell peppers - 2, diced
- Cherry tomatoes - 1 cup, halved
- Fresh basil - 1/4 cup, chopped
- Extra virgin olive oil - 3 tbsp
- Balsaमिक lemon juice - 2 tbsp (or regular lemon juice)
- Salt and pepper - to taste
- Honey - 1 tbsp (optional)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400°F.
- Remove the corn from the cob or ensure frozen corn kernels are defrosted.
- In a large bowl, combine the diced peppers and cherry tomatoes.
- In a separate bowl, mix the olive oil, lemon juice, salt, pepper, and honey (if using).
- Add the corn to the bowl with the peppers and tomatoes. Pour the dressing over the mixture and toss gently to combine.
- Line a baking sheet with parchment paper and spread the corn salad mixture evenly on the sheet.
- Roast for 30 minutes, or until the edges of the corn start to turn golden and the flavors blend.
- Remove from the oven, add the chopped fresh basil, and toss gently. Allow to cool slightly before serving.
Nutritional Information:
(Please note: This is an estimated nutritional analysis. The actual values may vary based on ingredients used and their quality.)
- Calories: Approx. 300-350 per serving (depending on the amount of olive oil used)
- Carbohydrates: 50-60g
- Fat: 15-20g (mostly from olive oil)
- Protein: 8-10g
- Fiber: 7-8g
Dish Characteristics:
- Vibrant colors from the peppers and cherry tomatoes provide a visually appealing dish.
- The combination of roasted corn with the citrusy lemon juice and honey gives it a sweet-and-sour taste that Americans tend to enjoy.
- The dish is both healthy and filling, making it a great side or stand-alone salad.
User Comments:
- "The colors were so vibrant and appetizing! The flavors were well-balanced and made for a great summer salad."
- "I loved the combination of sweet corn with the citrusy lemon juice. The roasted method gave the dish a nice crunch."
- "This salad was a hit at my barbecue party! The addition of basil at the end added a fresh note."
Special Precautions and Tips:
- Use fresh corn for best results, but frozen corn kernels will also work.
- Adjust the lemon juice and honey to taste, depending on your preference for sourness and sweetness.
- Be careful not to over-roast the corn, as it can become tough. Check after 25 minutes and adjust the cooking time accordingly.
