Roasted Sweet Corn and Tomato Salad

Discover the vibrant flavors of the Roasted Sweet Corn & Tomato Salad with Suyo Cucumber & Miso Vinaigrette. This refreshing salad features roasted corn and red onions, juicy tomatoes, and creamy mozzarella, all tossed in a tangy miso and cucumber balsamic dressing. Perfect for a summer meal, this salad is both fresh and satisfying.

Ingredients:

For the Salad:

• 1 small red onion, chopped
• 5 ears corn, kernels stripped (2 to 3 cups)
• 2 tablespoons Ultra-Premium Olive Oil
• 2 cups chopped tomatoes or halved cherry tomatoes
• 1 cup shelled edamame
• 2 green onions, sliced
• 1 cup bocconcini-size mozzarella fresca, torn
• 1/2 cup torn fresh basil leaves

For the Dressing:

• 1/4 cup white miso paste
• 1/4 cup Suyo Cucumber White Balsamic
• 1/3 cup Ultra-Premium Extra Virgin Olive Oil
• Fresh ground pepper, to taste

Instructions:

1. Cook the Corn and Onions:
   • Heat a large, heavy skillet over high heat. Add the olive oil, then the chopped red onion and corn kernels.
   • Cook until the corn begins to take on some color and brown in spots. Remove from heat and let cool.
2. Prepare the Dressing:
   • In a large bowl, whisk together the white miso paste, Suyo Cucumber White Balsamic, extra virgin olive oil, and fresh ground pepper until well combined.
3. Assemble the Salad:
   • Add the cooled corn and onions to the bowl with the dressing.
   • Add the chopped tomatoes, shelled edamame, sliced green onions, torn mozzarella fresca, and fresh basil leaves.
   • Toss well to coat all ingredients with the dressing. Taste and adjust the seasoning as needed.
4. Serve:
   • Serve the salad at room temperature.

Enjoy your Roasted Sweet Corn & Tomato Salad with Suyo Cucumber & Miso Vinaigrette!