Monday, July 18, 2016

Roasted Corn Salad

When fresh corn on the cob is in season and abundant, try this Roasted Corn Salad! It goes great with a variety of grilled meats and is the perfect summertime side dish. 

Sweet and tangy with just a hint of heat and the Dijon Lemon Vinaigrette is light and refreshing, adding the perfect zing.


8 Ears of Corn Husks on
1/3 cup diced jalapeño peppers (no seeds)
1/3 cup finely chopped chives or parsley flakes
4 strips cooked bacon, chopped

1 tbs Dijon mustard
¼ cup freshly squeezed lemon juice
2 tsp sugar
1 ½ tsp salt
¾ tsp ground pepper
½ cup olive oil

Grill corn or roast in the oven. If grilling, turn gas grill to medium high and place corn with the husk onto the grill. Cook for approximately 10 minutes and then turn. Grill for long enough so the corn kernels get some nice roasted color. For roasting in the oven, place in a preheated 350 oven and roast 15 minutes turning from time to time. Corn will not get any roasted color, but will still taste great.

In the meantime mix together the vinaigrette ingredients and set aside.

Cut corn off the cob and place in a large mixing bowl. Add jalapeños, chives or parsley and bacon. Drizzle vinaigrette on top and mix thoroughly. Serve!

Cooks note - the seeded and diced jalapenos are very mild, and not spicy. If you want more "kick" from the jalapenos, leave the seeds in.



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.