Roasted Corn Salad – Easy Peasy Oct07


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Roasted Corn Salad – Easy Peasy

You know that meal you just can’t stop thinking about after leaving the restaurant? Well, so do I and it happened to me back in Chicago at Francesca’s Forno. It was a simple corn salad that sent our taste buds into a tizzy. A mere six ingredients, which I jotted down and recreated the other day. Luckily I nailed it and it was as delicious as the restaurant version. Good luck not eating the entire bowl.


Corn season is past for many, but if you can get a few more ears, do it, you wont be disappointed. Below are the ingredients and estimates on amounts for each.



Grill corn for 30-40 minutes and mix with all other ingredients.

  • 4 ears of corn (soak in water with husks on for 30-45 minutes prior to grilling). Grill with husks on. Once cool enough to handle cut from cob.
  • Cherry Tomatoes ~ 1 cup (I sliced each into 8 pieces)
  • Red Onion ~ 1/4 cup diced
  • Cubed Bread ~ about 6 slices of sourdough baguette or ~ 2 cubes. Gently toasted
  • Basil ~ 1/3 cup or 10 leaves
  • Pecorino or Parmesan Cheese ~ 1 cup of shaved
  • Season with salt & pepper

  • Although we didn’t do it this time, we thought next time we’d rub the bread with fresh garlic for additional seasoning.