Roasted Corn Salad | Appetites Personal Chef | Chicago

Name: Roasted Corn Salad | Appetites Personal Chef | Chicago
Ingredients: 4 ears of corn, shucked; 2 tablespoons olive oil; Salt and Pepper; 3 cloves garlic, minced; 1 bunch green asparagus, bottoms trimmed, diced (If the asparagus has thick stalks, the ends may need to be peeled to prevent them from being too tough.); 1 small red bell pepper, diced; 1 pint cherry tomatoes, cut in half; 4 scallions, diced; 2 ounces of fresh basil; 1 lime, juiced; 1 tablespoon of honey may be needed

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This is a great side dish for any preparation of fish or chicken and can also be used as a relish. Serves 4 Ingredients 4 ears of corn, shucked 2

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Ingredients

4 ears of corn, shucked
2 tablespoons olive oil
Salt and Pepper
3 cloves garlic, minced
1 bunch green asparagus, bottoms trimmed, diced (If the asparagus has thick stalks, the ends may need to be peeled to prevent them from being too tough.)
1 small red bell pepper, diced
1 pint cherry tomatoes, cut in half
4 scallions, diced
2 ounces of fresh basil
1 lime, juiced
1 tablespoon of honey may be needed