Monday, July 17, 2017

Fire Roasted Corn Salad

Summertime means corn. 
Ears and ears of sweet fresh corn.


If you are taking advantage of one of the greatest gifts summer has to offer and have an abundance of fresh corn and want to change it up from the classic corn on the cob then make this salad! 

You also can change up your pancake game by adding some of that fresh corn to your regular batter check out the recipe for savory corn pancakes.

Fire Roasted Corn Salad 
4 ears corn - husks and silk removed 
2 bell peppers*
3 green onions, sliced 
2 cloves garlic, minced 
1 jalapeño seeded diced 
Zest and juice of one lime 
1/2 tsp salt 
3 Tbs olive oil 

*You can use jarred roasted peppers if you don't have the time to roast, steam and peel the peppers, but you will be missing out on some of that smokey flavor.

The corn and peppers can be charred under the broiler, on the grill, or on a gas stove top right on the burners. Whichever way you choose to char the corn and peppers just make sure to rotate constantly for even charring all around.

Allow the corn to cool and place the peppers in a bowl and cover with plastic wrap to steam, this will allow them to steam so that you can peel the peppers when they are cool enough to handle.  

Shave the corn off the cob and place in a mixing bowl. 

When the peppers are cool enough to handle peel, seed, and dice then add to the corn. Add the rest of the ingredients and toss to combine. 

All of the ingredients for this delicious salad perfect for summer are available at Seasons! 

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