I love summer corn but there are only so many ways you can eat it, especially when you don’t have a grill (I know, I know…break out the tiny violins).
While you can cook corn on the cob in a pot of boiling water or in the microwave, I think it’s sweetest and most flavorful when grilled in the husk.
Earlier this week I was flipping through Sheryl Crow’s cookbook, If It Makes You Healthy, which she co-authored with her chef Chuck White.
I came across a potato salad that appealed to me not only because it was full of fresh basil, or because it’s about ten times healthier than most of the potato salads you’ll find, but because it included a unique way to cook corn: roasted in the oven.
At first, I objected to a summer recipe that asks you to use your oven for a prolonged period of time, first to cook corn and then to roast potatoes, but this is worth it in the end.
The roasted corn has a nice charred flavor without actually being charred and in my opinion, tastes a lot better than it does on the stove top.
Another great thing about the salad is that instead of heavy dressings, this uses apple cider vinegar for tangy flavor, which the potatoes absorb nicely. The recipe also calls for basil, which I recommend adding just before serving so it doesn’t wilt.
- Roasted Potato and Corn Salad
- What You Need:
- Vegetable oil cooking spray
- 2½ pounds unpeeled red potatoes, diced into ½-inch cubes
- 1 medium red onion, thinly sliced
- 2 tablespoons canola oil
- kosher salt
- freshly ground black pepper
- 1½ cups roasted fresh corn
- 1 cup diced celery
- 2 teaspoons garlic powder
- ½ cup extra-virgin olive oil
- ⅓ cup apple cider vinegar
- ¾ cup thinly sliced fresh basil
- Heat oven to 425°. Coat a baking sheet with cooking spray. Toss potatoes and onion with canola oil in a bowl; season with salt and pepper; spread evenly on baking sheet.
- Bake until crispy yet fork-tender, 20 to 25 minutes. Cool to room temperature. Return to bowl; add corn, celery and garlic powder. Whisk olive oil and vinegar in a bowl; drizzle over potatoes and onions; toss to coat well. Season with salt and pepper. Cover; refrigerate at least 2 hours and up to 8 hours; stir in basil before serving.
- To cook the corn: Soak unhusked ears of corn in water for 10 to 15 minutes. Heat oven to 375°. Cook ears in a shallow pan until kernels are tender, about 25 minutes. Let cool. Remove and discard husks and silk; slice kernels off cob. Three ears of corn should yield about 1½ cups of kernels. If you have a little more, all the better! If you prefer to grill the corn in the husks, simply pull back husks to remove silk, then close husks back over ears of corn. Grill until kernels are tender, about 25 minutes. Let cool; shuck; slice kernels off cob.