Serves 4. This recipe came from the 3fatchicks.com website.
Ingredients
6 ears of corn
1 tablespoon bran oil divided
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped seeded tomato (i prefer peeled as well)
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
Method
Preheat the oven to 180 degC.
Roast ears of corn tossed in 1 teaspoon of the oil in the oven for about 20 minutes until starting to brown. Remove from oven and allow to cool.
Combine remaining oil, vinegar, mustard, salt and black pepper in a bowl. Slice the corn kernals from the ears and add to the dressing, stirring well. Add in the tomato, pepper and green onions. Serve warm at room temperature.
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