Recipe: Fire Roasted Corn, Tomato, and Basil Salad
The secret to this recipe is roasting the corn, husk on, over a live fire until the husks are entirely black and the kernels inside have a slight caramelized char on them and a faintly smoky flavor. This, combined with the fresh basil and red ripe tomatoes, provides a refreshing and healthy salad that is perfect for campouts, picnics, or other summer get togethers.
Fire Roasted Corn, Tomato, and Basil Salad Recipe
- 6 large ears of corn, husks on, soaked in water
- 5 tablespoons olive oil
- ½ cup (packed) thinly sliced fresh basil
- 5 large tomatoes or 10 roma tomatoes, chopped
- 3 tablespoons balsamic vinegar
- Salt and pepper to taste
Soak ears of corn in water for at least 20 minutes, then roast on open flame, rotating evenly. This can be done on a campfire, barbeque grill, or even on your gas range inside (messy though). Do this until husks are charred and kernels are cooked (approx. 20 minutes).
Remove from flame and allow to cool for a few minutes. Remove from husks, and slice kernels off cob with a sharp knife. Place kernels in a large bowl, and allow to cool. Add diced tomatoes and basil. Add olive oil and balsamic vinegar, toss gently, and season to taste.
Recipe by Jothan Yeager, 2006
The Bald Gourmet uses fresh seasonal ingredients to make delicious healthy salad recipes utilizing traditional fire cooking techniques.