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.

Roasted Corn Salad with Fresh Herbs

Published June 4, 2019 by Caitlin Sherwood

Serves: 4-5 | Active Time: 30 minutes

Ingredients:

4 corn cobs

1 large red bell pepper

1/2 cup queso fresco, crumbled

1/4 heaping cup cilantro leaves

1/4 heaping cup parsley leaves

1/4 heaping cup basil leaves

1/4 of a red onion, sliced thin

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

Salt to taste

Ground black pepper to taste

Directions:

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.
Serve.