Mess Hall Diaries: Roasted Corn Salad

The other day as I strolled around on twitter dodging retweets from the day’s news, I saw a blue check mark who was unhappy he had to read someone’s “life story” every time he wanted to see a recipe.

Which, as someone who puts a little bit of himself into each post, got me thinking “Maybe I shouldn’t write so much before posting a recipe”.

Then I thought…”F that guy”.

If you just want recipes you can always go to The Food Network or you know…read a cookbook.


ok..on to a brief history of my entire life.

JK! Here’s the recipe…

Mama G needed a home cooked meal after a few weeks of cereal for dinner so I ran out and grabbed some ingredients for burgers and what eventually turned into a roasted corn salad.

I’d read a recent recipe (watched an episode of Diners, Drive-ins, and Dives) where this dude pickled his peppers before using them in his dish, so I gave it a shot with this.

20170819_170037First, put a pot on the stove and get your vinegar and water all warm and fuzzy (vinegar should not be fuzzy btw) and then add the garlic and honey.

While you’re waiting for that to boil, slice up the red onion. I like thicker pieces as I myself am a thicker man.

After your pot boils, pour your pickling liquid over your onions and let those babies coooooooooool down.


As your onions pickle go ahead and get those kernels off your cobb. You can use anything to do this, as long as it’s a knife.

Dice up your beet and lay the corn and root veg out on two pans for baking.

Pre-heat to 400 and wait patiently for science to happen.




Once science is done happening, get the corn in for 15 minutes, remove and add your sliced tomatoes.

Bake for another 15 minutes to cook through the tomatoes and let them get all mushy and sweet.

If you want a char, you can turn on your broiler for an extra 5 minutes or so to get some color on your corn you can…but I didn’t…so please don’t blame me.





Toss in a little over half the onions and a few table spoons of the pickling liquid.

Toss everything together and salt and pepper to taste.

Let the salad chill in the fridge and serve with pretty much anything you want…best with hamburgers though.



Thanks for reading and be sure to like Camp Garcia on Facebook and follow me on Instagram @thecampgarcia.

Kisses yall!



Ingredient List:

5 ears of corn
1 red onion
1 golden or regular beet
1 large lime
2 cups slide cherry tomatoes
4 cloves garlic
4 tbsp apple cider vinegar
2 tbsp balsamic
2 tbsp red wine vinegar
2 tbsp honey
1 1/2 cups water

Mess Hall

toddagarcia View All →

I’m an acting/improvising optimizing son of a gun.

I’ve been living and working and performing in Chicago since 2005. I love to eat, travel, talk and make people laugh. So for me this blog stuff is pretty neat.

I also like you. Whoever you are. I like you. For coming to my blog and sharing in my thoughts. I appreciate you. And I think you’re hot. So here’s to you, readers of my blog. Thanks for being awesome. Share and share a like!

Follow me on Twitter @toddawatomi and listen to my podcast with my besticle Ethan at!

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