Real summer is still a ways off, but we’ve been eating like it’s already here. An over-sized watermelon eaten in wedges, grilling every evening for dinner, and lots of fresh greens and herbs. This roasted corn salad includes a lot of quintessential summer ingredients. I wanted to publish it early in the season so you could take advantage of the first corn at the market. Grilling the corn and red bell pepper give a great toasted/caramelized flavor, while using a mix of herbs—basil, cilantro and parsley—add freshness to every bite. I used queso fresco, but if you’re unable to find that at your local grocery store, try feta or goat cheese crumbles.
Serves: 4-5 | Active Time: 30 minutes
- Preheat grill to medium-high heat.
- Remove husks and silk from corn. Cut bell pepper in half and remove stem and seeds.
- Place corn and pepper on grill. Cook for 15-20 minutes, turning occasionally, until outside is brown in spots. Remove from heat.
- Allow pepper and corn to cool enough to handle (you can speed up the cooling process by placing them in a bowl with cool water).
- Dice roasted pepper, and place in serving bowl. Cut corn kernels from cobs, and place in bowl.
- Add queso fresco, herbs, red onion, olive oil, and vinegar to bowl, and toss. Season to taste with salt and pepper to taste.