Roasted Corn and Sweet Pepper Toss

Summertime in southern Ontario means sweet corn is plentiful. Try something a little different and use it in a fresh salad, as my daughter did. It is an awesome side salad and worth the effort.

6 cobs of corn (or used a good quality canned corn)
1 T olive oil
2 red peppers
2 orange peppers
1/2 teaspoon lime zest
2 T fresh lime juice
3 T cider vinegar
1 teaspoon smoked paprika
1 clove of garlic minced
pinch of sugar
salt and pepper
1/3 cup extra virgin olive oil
1’2 cup chopped green onion
1/2 cup chopped cilantro
4 cups arugula leaves

Preheat oven to 425 degrees.

Remove husks from the corn and brush the cobs with oil. Place on a parchment paper lined cooking sheet. Cut the peppers into quarters and add to the corn. Roast for 45 minutes or until corn and peppers are golden. Leave to cool.

Scrape the kernels from the corn into a large bowl. Chop the peppers into bite sized pieces and add to the corn.

Whisk together the lime juice and zest, vinegar, paprika, garlic sugar and season with salt and pepper. Drizzle with olive oil, whisking constantly. Pour the dressing over the corn and peppers and toss to coat. Add green onion and cilantro and toss again. Place arugula on a platter and pour corn mixture on top. Chill for 30 minutes.

NOTE: If you are an arugula lover, I would add chopped arugula to the salad and toss it all together.

Serves 6 to 8 people.

Fantastic Grilled Sweet Corn

Okay already…we are so jealous of the fact that many of you are enjoying early sweet corn up north! Although we have NOT tried this recipe, it sure makes our mouths water…. buen provecho amigos! Let us know which you try…..

Fantastic Grilled Sweet Corn (Kraft Foods)

Ingredients:

4 ears corn on the cob, husks and silk removed

¼ cup butter, softened

2 Tbsp.  KRAFT Grated Parmesan Cheese

1 tsp.  chopped fresh parsley

HEAT grill to medium-high heat.

RINSE corn under cold water; wrap individually in foil.

GRILL 15 to 20 min. or until tender, turning occasionally.

MIX remaining ingredients; spread onto corn.

Kraft Kitchens Tips

Serving Suggestion:

 

For a great summer meal, serve corn with grilled chicken breasts and a fresh fruit salad.

 

Remove hot foil-wrapped corn from the grill and stack on a platter. This will help the corn to stay warm longer. Then, let each guest select their own ear of corn and spread it with the butter mixture immediately after removing the foil.

 

Flavored Butter Variations

 

Barbecue Butter: Substitute 2 Tbsp. KRAFT Original Barbecue Sauce for the cheese and parsley.

Caesar Butter: Substitute 2 Tbsp. KRAFT Classic Caesar Dressing for the cheese and parsley.

Tomato and Herb Butter: Substitute 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing for the cheese and parsley.

Tuscan Herb Butter: Substitute 2 Tbsp. KRAFT Tuscan House Italian Dressing for the cheese and parsley.