I go crazy for onion. I’m the girl who orders her sandwiches/burgers/pizza/omelet/salad with extra, extra onion. And even with double extra, I find that most places are still a bit too skimpy with the onion for my liking. (Good thing my hubby is an extra, extra onion kind of guy too.)
Normally I’d say this salad is all about the onion for me…because just look below and see how gorgeous that roasted red onion is...
(I’m sure you’ll find at least 100 other uses for that balsamic-roasted onion…like a sandwich or burger condiment, crostini-topping, salad component, a topping for making smothered chicken, a soup or stew base flavor, or even a side dish.)
However, because corn is in season right now and absolutely mind-blowingly delicious, I have to admit that this salad – made with fresh, local corn – is just as much about the corn as it is about the onion. Otherwise, the rest of the year if you make this salad with canned or frozen corn, this salad is all about the roasted onion. (Which still makes it worth making, at least for me.)
In the recipe I give directions on how to make this salad whether corn is in season or not. And if it’s in season, definitely use fresh corn!
And if you’re as into fresh corn right now as I am, you will probably enjoy Cooking with Corn on Cooking Light!
- 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)
- Preheat oven to 450F.
- 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.
- 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.
- 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.)
- 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.
- Serve warm or at room temperature.