It is corn time and whether you are harvesting your own, picking it up from your local farmers market or your local green grocer the flavour is sooo sweet.
Corn is so versatile, great on the barbie with smotherings of butter (if you haven’t already check out my recipe for Salt & Pepper BBQ Corn with Chilli Butter) steamed, thrown into a stirfry, delicious in salsa, tossed through salads or roasted.
I also have a prolific pumpkin patch – corn and pumpkin love hanging out with each other so give this warm salad a try. It is great with your favourite roast. Enjoy!
Roasted Corn, Pumpkin & Tomato Salad
4 Roma tomatoes, quartered
2 red onions, peeled and cut into eighths
1 kilo pumpkin, peeled, deseeded and cut into chunks
2 corn cobs, husks and silk removed and sliced
2 tablespoons rosemary leaves, chopped
4 tablespoons extra virgin olive oil
salt and pepper to taste
Preheat oven to 180C fan forced. In a large bowl combine rosemary, olive oil, season well and toss through the corn. pumpkin, tomatoes and onion.
Place the vegetables on a baking dish and roast for 30-40 minutes or until tender. Remove from the oven and place into a serving bowl. Toss with 2 tablespoons red wine vinegar and serve.