Roasted Corn and Egg Salad

• 2 ears of corn, shucked (about 2 cups)
• 1 tablespoon extra-virgin olive oil
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste
• 6 large hard-boiled eggs, chopped
• 1/4 medium red onion, minced
• 3-4 radishes, diced
• 1/4 cup chopped Italian parsley
• 1/2 cup mayonnaise
• 1 tablespoon prepared mustard
• 2 teaspoons Worcestershire sauce
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste

1. Preheat oven to 450.
2. Line a baking pan with parchment paper.
3. On the lined baking pan, toss together the corn and oil, then season with salt and pepper and spread into an even layer.
4. Roast for 10 to 15 minutes, or until the corn is lightly browned.
5. Set aside to cool.
6. In a large bowl, combine the corn, hard-boiled eggs, red onion, radishes, and parsley.
7. In a separate bowl, combine the mayonnaise, mustard, and Worcestershire sauce.
8. Season with salt and pepper to taste.
9. Add the dressing to the corn and eggs and gently toss to combine.
10. Chill until ready to serve.

corn, extravirgin olive oil, kosher, black pepper, eggs, red onion, radishes, italian parsley, mayonnaise, mustard, worcestershire sauce, kosher, black pepper

Taken from www.foodandwine.com/recipes/roasted-corn-and-egg-salad (may not work)