Wednesday, July 21, 2010

Roasted Corn Salad

This is my own creation. I am trying to get more veggies into our diets. Thus far my husband and I have eaten a lot more veggies. My youngest has eaten some more veggies. My oldest has simply added more things he hates about vegetable to his already very long list of things to hate about vegetables. I have to brag for the minute that I grew the pepper myself!

4 ears of fresh corn, husked, cleaned and grilled to your taste
1 small orange tomato, seeded and diced
1 Anaheim pepper, seeded and diced
3 tablespoons fresh lemon juice
1 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
salt and pepper to taste
  1. Clean and husk the corn. Prepare your grill and grill the corn for about 15 minutes. I wanted the corn to be a bit charred as I wanted that look and flavor, but you can do as you wish with your corn.
  2. Mix the oil, lemon juice and vinegar together. Add to this the tomato and pepper. Set aside while you remove the corn from the cob.
  3. Once the corn has been removed from the cob add it to the vinegarette mixture and stir until well combined. Add salt and pepper to taste.
  4. Serve at room temperature or chilled. Enjoy!

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