Roasted Corn Salad is the perfect side for a fall cookout with family or friends or even if you need a quick side for dinner that night! Using the colander, cutting board and pan holder, preparation has never been easier!
Roasted Corn Salad Recipe
Ingredients:
4 ears of corn
2 jalapenos
1 cup basil
1/3 cup white balsamic vinegar
3 oz crumbled blue cheese
1/3 cup extra virgin olive oil
2tsp kosher salt
¼ tsp black pepper
10 ea mini assorted sweet peppers
3 cups baby spinach
1 cup mini cherry tomatoes
Directions:
1. Prepare grill for medium to high heat, Grill Corn turning occasionally until husks are charred in most spots. About 16 to 20 minutes.
2. Transfer to plate and let cool.
3. Repeat process with peppers, tomatoes, and jalapeño.
4. Once all items are cool, slice corn off cob and place in a bowl. Slice tomatoes in half and the quarter peppers and place in a bowl.
5. Add spinach and vinegar and oil.
6. Toss with salt and pepper coat evenly, place on platter and sprinkle crumbled blue cheese and serve.