Roasted Corn Salad

Yield: 4-6 servings
Time: 30 minutes

Fantastic summer salad.  I usually serve this with something coming off the grill, ie, burgers, salmon, pork tenderloin.

Ingredients

• 6 ears corn kernels
• salt, pepper
• 1/4 cup olive oil
• 1/2 diced red pepper
• 1/2 red onion
• 1 anaheim chile, diced
• 1/2 cup cilantro
• 2 T rice wine vinegar
• 1 t sherry vinegar
• 1 t fresh lemon juice
• 1 t honey

Directions

1. Preheat oven to 425 degrees. Combine first 6 ingredients, toss in single layer baking dish. Roast until lightly browned, about 15 minutes.
2. In a separate bowl, combine the remaining ingredients. Toss with roasted corn mixture. Season with additional salt and pepper if necessary.

Source: adapted from John Ash’s “From the Earth to Table”