Warm Roasted Red Onion + Corn Salad
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Ingredients
  • 1 medium-large red onion, halved and thinly sliced
  • 1 tablespoon good-quality balsamic vinegar
  • 2 tablespoons olive oil, divided
  • ½ teaspoon coarse sea salt, divided
  • ¼ teaspoon ground black pepper, divided
  • 1 (15 oz/425 g) can whole-kernel corn, rinsed and drained; or 2 cups frozen corn, thawed (if corn is in season, see note below)
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and minced (optional)
  • 3 scallions, white and green parts, thinly sliced
  • Juice from 1 lime (about 2 tablespoons)
Instructions
  1. Preheat oven to 450F.
  2. Toss the onion, balsamic vinegar, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper together on a large baking sheet, then spread the onion out in an even layer.
  3. Toss the corn, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper together on a large baking sheet, then spread the corn out in an even layer.
  4. Roast the onion until soft and caramelized, about 10 to 12 minutes, stirring once halfway through. Roast the corn until starting to brown in spots, about 10 to 12 minutes, stirring once halfway through. (When you stir the onion and corn, also rotate the trays.)
  5. Combine the cooked onion and corn with the red bell pepper, jalapeno (if using), scallion, and lime juice in a medium bowl. Taste and add more salt and pepper as desired.
  6. Serve warm or at room temperature.
Notes
If Corn is in Season: You can use fresh corn on the cob instead of canned or frozen corn. To do so, shuck your corn, removing the husks and as much of the corn silk as possible. Bring a large pot of water to a boil; you can add sugar if desired. Once boiling, add the corn and then let it come up to a boil again; cook until crisp-tender, about 3 to 5 minutes (depending on what type of corn it is and how fresh it is). Cool until the corn is cool enough to handle, then cut the corn kernels off the cob and proceed with the recipe. (You will need about 4 medium-sized ears of corn to get about 2 cups of corn kernels for this recipe.)
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/warm-roasted-red-onion-corn-salad/