Sheryl Crow’s Roasted-Potato Salad With Sweet Corn And Cider Vinegar

Heat oven to 425°. Coat a baking sheet with cooking spray.

Toss potatoes and onion with canola oil in a bowl; season with salt and pepper; unfold evenly on baking sheet. Bake until crispy yet fork-tender, 20 to 25 minutes. Frigid to room temperature.

Return to bowl; add corn, celery and garlic powder.

Hotfoot olive oil and vinegar in a bowl; drizzle over potatoes and onions; toss to coat smartly. Season with salt and pepper.

Quilt; refrigerate at the least 2 hours and up to eight hours; dash in basil earlier than serving.

Soak unhusked ears of corn in water for 10 to quarter-hour. Heat oven to 375°. Cook ears in a shallow pan until kernels are tender, about 25 minutes. Let cool. Favor away and discard husks and silk; sever kernels off cob. Three ears of corn have to yield about 1 1/2 cups of kernels. Must you’d need rather extra, all of the upper! Must you elevate to grill the corn in the husks, merely pull relieve husks to recall away silk, then shut husks relieve over ears of corn. Grill until kernels are tender, about 25 minutes. Let cool; shuck; sever kernels off cob.