Gluten Free/ Vegetables/ Vegetarian

Roasted Corn Confetti

A week or so ago, I was pinning on Pinterest and a corn and tomato salad pin was in my feed.  It struck my fancy.  I pinned it to my salad board and went on with my pinning. The picture of that dish just continued floating in the back of my mind.  It was a simple picture, some corn and what I thought were cherry tomatoes in a bowl with what looked like basil.
 I went to the movies with my dear friend Maggie and was talking to her about this corn salad and how I wanted to make something like it.  I told her I wanted to roast the corn and add the tomatoes, but I wanted to toss in fresh basil, feta, and a balsamic vinaigrette. I wrote the recipe in my brain as the lights went down and Divergent came up. Oh Four!A few more days went by and I finally had an opportunity to make this corn dish.  My grandparents have been in town to celebrate my daughter’s 4th birthday.  I shared the concept with them before I made it.  My grandmother was skeptical at first of the feta, but was on board when I gave her the first bite.

I was a bit nervous to make this because I really do not like store-bought tomatoes.  Nothing ruins a dish faster for me than raw tomatoes that aren’t home grown. But it had to be done.  I can’t love the concept and not love it in reality.  I grabbed a spoon, assembled a bite with all the components, and went for it.

WOW! I was in love.  Those little cherry tomatoes were almost sweet.  Not as slimy on the inside as the larger tomato varieties.  The combination of balsamic, feta, roasted corn, and fresh basil, well, it was just heavenly.  I was very pleased.

After I made my dish, I decided I was going to actually click on the pin and see how similar my dish was to the picture that inspired it.  It took me to a wonderful blog, This Silly Girl’s Life. Definite similarities, but some definite differences.  Check out the recipe here.  I just love how a picture can inspire.

Roasted Corn Confetti

Author: Bobby Corder
Print

Ingredients

  • 4 ears fresh corn; roasted
  • 1-10.5 oz pack of cherry tomatoes; halved
  • 15 small-medium basil leaves; chiffonade
  • 1 cup feta; crumbled
  • 1 tbsp extra virgin olive oil
  • ½ tbsp balsamic vinegar
  • Salt/pepper to taste

Instructions

  1. Pull back the husks on the corn and remove all the silk. 
  2. Replace the husks. 
  3. Roast in a preheated 350º oven for 30 minutes or until the corn is soft.
  4. Once it is cooked, remove it from the oven and allow it to cool until it is able to be handled.
  5. In a small bowl, add the olive oil and balsamic vinegar.  Set aside.
  6. Cut the kernels off each cob and add it to a large bowl. 
  7. Add the halved cherry tomatoes, the chiffonade-cut basil, crumbled feta, salt, and pepper.  Mix together well. 
  8. Quickly whisk the oil and vinegar together and pour it over the bowl contents.  Toss well. 
  9. This can be served warmed or chilled.

Thank you for sharing!

You Might Also Like

28 Comments

  • Reply
    Dana @ This Silly Girl's Life
    May 14, 2014 at 10:19 am

    This looks amazing! I’m so glad I helped to inspire this amazing dish, great job!!

    • Reply
      Michelle
      May 14, 2014 at 12:57 pm

      Thank you Dana. And thanks for the inspiration.

  • Reply
    Selma @ Selma's Table
    June 29, 2014 at 9:49 am

    Michelle, this looks absolutely delicious. Feta just makes a salad pop and a little goes a long way to satisfying that urge for creamy and savoury.

    • Reply
      Michelle
      June 30, 2014 at 10:36 am

      Thank you Selma! I love feta, it always enhances the dishes it’s in. Hope you enjoy this!

  • Reply
    Ellen
    June 30, 2014 at 9:27 am

    This looks fantastic! I love feta in just about any way I can get it!

    • Reply
      Michelle
      June 30, 2014 at 10:38 am

      Thank you Ellen! I’m with you on the feta, any way, shape, or form. Hope you enjoy the dish.

  • Reply
    Arman @ thebigmansworld
    April 1, 2015 at 12:52 am

    This is screaming to be eaten over nachos..or in a taco!

    • Reply
      Michelle
      April 1, 2015 at 1:03 am

      Eat it however you like, I think it would work on a pizza as well…hmmm, pizza…

  • Reply
    Elizabeth
    April 1, 2015 at 2:51 am

    Oh I love the look of this so much! I was actually craving sweetcorn last night! Pinned to try later!

    • Reply
      Michelle
      April 1, 2015 at 2:58 pm

      Thank Elizabeth. I love sweet corn. I am eager for it to come in.

  • Reply
    Renee
    April 1, 2015 at 10:11 am

    I make something similar and it’s always a favorite!! It’s such a perfect salad!

  • Reply
    Chrisy @ Homemade Hooplah
    April 1, 2015 at 11:01 am

    This sounds like the perfect summer food! Can’t wait to try it!

  • Reply
    Abigail Raines
    April 1, 2015 at 12:23 pm

    Lovely colors, textures and lots of flavor! Yum!

  • Reply
    pam
    June 26, 2015 at 5:30 am

    I love how you used that pin to inspire you!

  • Reply
    Kathy Hester
    June 26, 2015 at 7:51 am

    This will be perfect for out next BBQ!

  • Reply
    Kathy Hester
    June 26, 2015 at 7:53 am

    I love the idea of cutting the corn off the ears. So much nicer for a party!

  • Reply
    Stephanie
    June 26, 2015 at 8:08 am

    I would want to eat the whole batch myself! Looks amazing!

  • Reply
    Dee Dee (My Midlife Kitchen)
    June 26, 2015 at 6:44 pm

    I make versions of this all summer long. I love the sweet corn this time of year, and all of the great ways to highlight it in dishes hot and cold. This looks like a great variation to try!

    • Reply
      Michelle
      June 27, 2015 at 10:25 pm

      Hope you enjoy it Dee Dee

  • Reply
    Susan | LunaCafe
    June 27, 2015 at 12:08 am

    Very pretty dish. Love these flavors. Will be sure to try it when fresh corn hits Northwest markets.

    • Reply
      Michelle
      June 27, 2015 at 10:25 pm

      Nothing better than fresh corn, looking forward to it here as well.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares