roasted corn salad

When corn is cheap and plentiful

Not a lot of us think

"Hey let's freeze some"

But I can guarantee doing it,

This recipe

Will be a happy meal add on

When it is not in season!

And with very little extra work.

FOR THE DRESSING:

Zest from 1 lime

2 tbsp orange juice

2 tbsp lime juice

2 tbsp vegetable oil

2 tbsp finely chopped cilantro

1\2 tsp mint extract

1\4 tsp red pepper flakes

1 tsp honey

Sea salt and fresh cracked pepper, to taste

Place all the dressing ingredients in a large bowl and mix well.

3 cobs of corn

1 teaspoon vegetable oil

Lightly coat the cobs of corn in the vegetable oil. Place them on the BBQ and grill for 10 minutes, turning the corn a few times. Remove from the grill. Remove kernels from cobs.

Add:

1 cup crumbled cooked bacon or sausage

Stir and let cool.

*** I do a couple extra cobs at each bbq (and or the leftovers) -  and freeze. LOVE my pampered chef corn de-cobber! 

*** Helpful Tip: To slice kernels off the cob without making a giant mess, use a bundt pan! Place an ear of corn on the column and use a serrated knife to slice off the kernels. They fall right into the bundt pan!  

FOR THE SALAD:

1 red pepper, diced

1 orange pepper, diced

¼ cup thinly sliced red onion

½ cup halved cherry tomatoes

1\e cup shaved carrot

1 large avocado, diced

(Add more veggies or spring mix lettuce and make this a meal!)

Add the corn mixture,

The dressing

And toss to coat everything well.

"Bon appetit!"

Note: can't bbq corn?

Husk the corn and remove as much of the silk as possible. Rub each ear liberally with butter and sprinkle with salt and pepper. For a fun smoky twist, try some smoked paprika as well!

Roast in a pan with sides flipping halfway through.

**To get a grill marks and smoke flavour, pop them under the broiler and char to your liking.