Thursday, June 9, 2011

Recipe of the Week: Roasted Corn Salad

Do you ever get tired of the same old side dishes? As we begin firing up the BBQ here at Rebecca Lane, I stumbled across this great roasted corn salad a few weeks ago. It's quite versatile and goes great with chicken, fish, beef or you can use all sorts of fresh vegetables, anything that you can grill. Go ahead...experiment!

Roasted Corn Salad
Slightly adapted from Simply Recipes

  • approximately 3 tablespoons olive oil, divided
  • 4 ears of corn
  • 1 large red bell pepper
  • 1 large yellow squash
  • 1 zucchini, sliced in half lengthwise
  • 1 red onion, sliced in half lengthwise
  • 1 jalapeno chili pepper, sliced in half lengthwise and seeded
  • 1/2 cup chopped cilantro
  • 1 teaspoon ground cumin
  • 1/2 cup crumbly feta, cotija or bleu cheese
  • juice of one lime
  • Salt and freshly ground pepper to taste

Prepare your grill on high. Oil grill with BBQ grill spray or 1 tablespoon of olive oil. Place corn, red pepper, squash, zucchini, onion and jalapeno on a cookie sheet and rub with olive oil and season with salt and pepper.

Grill veggies, turning occasionally, so that veggies slightly blacken. This should take 15 to 20 minutes, less for the small veggies. Once cooked, remove veggies from grill and let cool.

In a large bowl, stand corn vertically with tip facing up. Use a sharp knife cut corn off cob and let it fall into the bowl; discard cobs. Cut the other veggies into small pieces and place in the bowl with the corn.

Add cilantro, cumin, cheese and lime juice. Drizzle with a bit of olive oil and mix thoroughly. Season with salt and pepper.

Serve at room temperature or chilled.