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Roasted Corn Confetti

Author: Bobby Corder


  • 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


  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.