Summer tastes so good!

One of my favorite parts of summer is grocery shopping at the Minneapolis Farmers Market.  The market is huge, the vendors diverse and the produce in lined up in abundance.   As I collect various recipes throughout the year, I set aside recipes specifically to make after a leisurely trip to the Farmers Market.   One such recipe came from one of my mom's 'Cooking Light' magazines from 1998!  The magazine may be dated, but good food never goes out of style.   

Roasted-Corn Salad

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  

1. Preheat oven to 425 degrees
2. Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray.  Bake at 425 degrees for 20 minutes 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.  Yield: 4 servings (serving 3/4 cup).  154 calories.