Roasted Corn & Heirloom Tomato Salad

There is something wonderfully nostalgic about roasted corn. Whether you grew up going to barbecues on the beach, or picked yourself those fresh ears right from the farm — corn on the cob is a sweet and filling treat, especially in the height of summer.

In this recipe, the kernels are shaved fresh from the cob and into a delicious summertime salad. Sweet, fresh goodness — it’s so good to eat clean.

Roasted Corn and Heirloom Tomato Salad

Serves 2

Directions

To roast the corn, drizzle a small amount of extra-virgin olive oil and sea salt on to each ear of corn. Place over a medium open flame for 1–2 minutes on each side, turning using tongs.

Roast all sides evenly until slightly charred. Cool the corn. On a clean cutting board, shave off the kernels using a sharp knife.