Recipe: Fire Roasted Corn, Tomato, and Basil Salad

Fire Roasted Corn, Tomato, and Basil Salad

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).

Fire Roast the Corn in Husk

Fire Roast the Corn in Husk

Fire Roasted Corn

Fire Roasted Corn

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.

 

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 camp outs, picnics, or other summer get togethers.
Author:
Recipe type: Salad
Cuisine: Mexican

Ingredients
  • 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

Instructions
  1. 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).
  2. Remove from flame and allow to cool for a few minutes.
  3. Remove from husks, and slice kernels off cob with a sharp knife.
  4. Place kernels in a large bowl, and allow to cool.
  5. Add diced tomatoes and basil.
  6. Add olive oil and balsamic vinegar, toss gently, and season to taste.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.