Roasted Corn Succotash Salad with Snap Peas

Make the dressing:
3 Stir together the lime juice, vinegar, olive oil and salt in a small bowl.
For the salad:
0 Heat oven to 425 (220 C) degrees and line a large rimmed baking sheet with parchment paper.
1 If using fresh corn, cut the kernels from the cob. Put the corn, zucchini, shallot, olive oil, salt and chili in a bowl. Toss everything together and spread out on the baking sheet.
2 Roast until the corn starts to turn golden in spots, about 15 minutes, stirring halfway through. Remove from the oven and scatter the tomatoes and sugar snap peas over the corn.
5 Drizzle the dressing over the vegetables and toss together. 
4 Transfer the corn salad to a serving bowl and sprinkle the basil. Serve warm or at room temperature.