Recipe: Summer Confetti Salad, A Light, Flavorful Seasonal Favorite
With summer upon us and all the fresh vegetables soon to be available (though we are in SoCal so that’s not as much of an issue— but there’s something to be said for fresh corn on the cob!) this is one of my favorite recipes to make. It’s great freshly warm from the skillet, even better (I think) at room temperature for buffet service, and just as good the next day right out of the fridge. Assuming there are any leftovers!
Ingredients:
5-6 Ears of Fresh Corn*
1 Small Red Onion finely chopped
1 Red Bell Pepper, diced
1 Zucchini, diced
1 Cup Cherry Tomatoes, sliced in half
2 T Olive Oil and/or butter
1/2 Cup Fresh Basil, julienned
Salt and Pepper to Taste
* Note: Trader Joe’s frozen roasted corn is also perfect in this recipe—just warm it through longer than you would for the fresh corn.
Directions:
Lightly char the corn over a hot grill—when cooled, remove the kernels from the cobs. You should have about 2 - 2 1/2 cups of kernels.
Saute the onion for 2-3 minutes over medium high heat, seasoning with salt and pepper as you go, then add the bell pepper and saute another 2-3 minutes. Then add the zucchini and cook for about 2-3 minutes more.
Add the roasted corn and just warm through.
Off-heat add the freshly julienned basil and stir to combine. Adjust seasoning and serve.
This recipe is so flavorful and flexible— I’ve added crushed garlic and red pepper flakes for more of a kick. And even diced black olives for even more color and a little brininess. Sun dried tomatoes are also a fun addition. It’s great for picnics or barbecues, especially if you’re serving vegans— just make sure to stick with olive oil only. Feel free to make it your own!