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Ingredients
- Roasted corn salad (4 servings)
- Corn 4
- Red onion 1/2
- Basil ( cup)
- Cherry tomato ( 1cup 1/2)
- Extra virgin olive oil 1 tablespoon
- Pink salt
- Pepper
- 1 bunch asparagus
Directions
- Shave asparagus ends with carrot peeler
- Roast corn and asparagus on the grill or in the oven
- While corn cools dice 1/2 a red onion
- Cut cherry tomatoes in half
- Remove corn from the cob
- Cut asparagus into bite size pieces
- Add a tablespoon of extra virgin olive oil to a sauce pan and sauté onions
- Once the onion are translucent add cherry tomatoes till blistered
- Add the corn and asparagus to the sauce pan and mix together
- Once all combined move to serving dish and top with pink salt pepper and fresh chopped basil
