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Roasted Corn Salad

  • Roasted Corn Salad


    • 6 ears of corn, shucked
    • 1/2 cup of red onion, diced small (1 small onion)
    • 3 tablespoons cider vinegar
    • 3 tablespoons extra-virgin olive oil
    • 1/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup julienned fresh basil leaves


    1. Roast the corn for 10 to 15 minutes in a 400 F oven
    2. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
    3. Toss the kernels in a large bowl with the red onion, vinegar, olive oil, salt, and pepper.
    4. Just before serving, toss in the fresh basil.
    5. Taste for seasonings and serve cold or at room temperature.


    6 servings


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    As a healthy fat, rich in polyphenols, olive oil can be an excellent ingredient to add to salads, soups and sauces for a rich and savory taste. With 75% of the fatty acid building blocks that make up olive oil coming from monounsaturated fats, these fats may plan an important role in reducing the risk of developing certain cancers.

    Additionally, olive oil contains over 30 phytonutrients, including oleocanthal, squaline, and lignans. Olive oil is also rich in antioxidants, like Vitamin E.

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