Katie's Roasted Corn Salad

Katie's Roasted Corn Salad is a recipe appearing in The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.

Official description
Marlboro Man's [author's husband] cousin Katie has an infectious laugh and an insatiable desire to one-up her father-in-law when it comes to cooking. I'm happy to be the recipient of their competitiveness with this delicious corn salad, which can be served with chips, spooned on top of steak, or added to toasted crostini for a late summer bruschetta. Feel free to add or substitute other vegetables from your garden.

Recipe
Vegetables
 * Olive oil
 * 8 fresh corn ears
 * 1 red onion, quartered
 * 2 yellow squash, halved lengthwise
 * 1 red bell pepper
 * 2 medium tomatoes

Dressing
 * 1/2 cup olive oil
 * 1/3 cup balsamic vinegar
 * 12 basil leaves, cut into chiffonade (stack the leaves on top of one another, roll tightly, and slice across)
 * 1 teaspoon kosher salt
 * 2 garlic cloves, chopped

Begin by heating a grill pan (or outdoor grill). Drizzle the grill with olive oil. Place the corn on the grill and drizzle liberally with olive oil. I love drizzling olive oil. It's my life.

Grill for 5 to 8 minutes, until the corn is beginning to brown.

Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to overcook, as you'll want the onion to remain somewhat firm.

Repeat with halved summer squash and red bell pepper. Allow vegetables to cool slightly after grilling.

Roughly chop the onion, squash, and pepper. With a sharp knife, scrape the corn kernels from the cop. Dice the tomatoes and add them to the mix.

To make the dressing, in a separate bowl, pour the olive oil and balsamic vinegar and whisk together until combined.

Finally, add the basil, a dash of salt, and whisk together.

Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine.

Serve with tortilla chips and crackers, or spoon on top of grilled chicken. Delicious!