Quick Roasted Corn and Tomato Salad
Ingredients
- 4 ears fresh corn kernels removed (or 1 bag frozen corn)
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 pint cherry tomatoes, halved
- 1 tablespoon basil (or mint or cilantro), chopped
- 1 tablespoon honey
- 1/2 lemon (or 1 lime) zested and juiced
- salt and pepper to taste
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