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.
Although we didn’t do it this time, we thought next time we’d rub the bread with fresh garlic for additional seasoning.
Yum! I have a similar recipe that uses tortellini instead of bread, green onion instead of bread. Being a bread-lover, I’m so going to try your medley! For extra flavor my recipe says to rub down the inside of the serving/mixing bowl with fresh garlic.