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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups fresh corn kernels (about 6 ears) |
1 tablespoon vegetable oil, divided |
cooking spray |
2 tablespoons white balsamic vinegar |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup chopped seeded tomato |
1/2 cup chopped red bell pepper |
1/2 cup chopped green onions |
Directions:
1. Preheat oven to 425°.
2. Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425° for 20 minutes or until browned, stirring occasionally.
3. Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.
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