Roasted Corn Salad

I love summer and summer food.  For me, there is nothing better on a hot day than a quick simple barbecue with lots of tasty side salads.  My sister-in-law is a genius at the side salad thing, probably because she grew up in Texas where all my friends seem to be good at that.   Me?  Well, it's a learned thing, mostly started by her generous gift of two cookbooks loaded with salad recipes.

This is my latest creation.  It was late by the time we ate and I was too hungry to stop and get out the camera.  When I remembered to take this picture there was, I kid you not, only three spoonfuls of salad left.  That's how good it is.  The general family consensus is that it's a keeper.  Hope you think it is too.

Roasted Corn Salad

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Ingredients

  

• 3 ears of corn
• 1 red bell pepper diced
• 3 spring onions, cleaned and diced
• 1/2 cup celery diced
• 1 clove garlic, pressed
• 1 small bunch of cilantro minced
• 1/3 cup extra virgin olive oil
• 1 small lime juiced
• sea salt and pepper to taste

Instructions

 

• Shuck the corn and cook in a pot of water until just starting to boil
• Remove from the water, pat dry and place on a medium high grill
• Turn corn occasionally to prevent burning (although my guinea pigs family says the darker bits are tasty too)
• When corn is slightly browned all over remove from grill
• Using a sharp knife remove kernels from cob and place into a bowl
• Add bell pepper, spring onions, celery, garlic, and cilantro
• Mix well
• In a separate container whisk together olive oil, lime juice, salt, and pepper
• Pour dressing over corn salad and toss well to coat evenly