3 cups fresh corn kernels (about 6 ears)
1 Tbsp. vegetable oil, divided
2 Tbsp. white balsamic vinegar
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 cup chopped seeded tomato
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
Preheat oven to 425*F. Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake for 20 minutes or until browned, stirring occasionally.
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.
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