I absolutely LOVE corn. In my mind it’s summer’s best produce. There is nothing that matches eating a fresh ear of corn. Lately I’ve been trying to experiment with new recipes for corn. Growing up, we would always boil the corn, slather it with butter and eat it straight off the cob. There is absolutely nothing wrong with that (and it’s still soooo delicious), but it’s nice to try new things. Hello Roasted Corn Salad!
This Roasted Corn Salad is so simple to make and it’s an awesome side. The red chili flakes give it a little kick and the sour cream makes it saucy and cool. It’s the perfect balance.
Roasted Corn Salad
- 4 Ears Corn
- 1/2 Cup Sour Cream
- 1 Tbsp Red Pepper Flakes
- 1 Tbsp Parsley
- Preheat oven to 475. Shuck the corn and remove all silk. Put in a shallow baking pan and salt and pepper to taste. Cover and bake for 30 Minutes.
- Remove from oven and let cool. Slice kernels off the cob and put in a medium mixing bowl.
- Combine corn with sour cream, red pepper flakes and parsley. Mix together and enjoy!