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Roasted Corn Salad

Serves: Makes 10 to 12 servings

Ingredients:

  • 8 ears sweet corn, husks and silk removed
  • 2 tablespoons olive oil
  • 1 yellow and 1 red bell pepper, roasted, peeled, seeded, and diced
  • 1 cup finely diced red or sweet onion
  • 8 ounces arugula, rinsed, dried, and trimmed


Cumin Dressing:

  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground cumin, toasted
  • ½ teaspoon ground coriander, toasted
  • ⅛ teaspoon cayenne pepper
  • Salt

Procedures:

  1. Preheat the broiler. Set the oven rack about 5 inches below the heating element.


  2. Brush the ears of corn with the olive oil and set them on a broiler pan or rimmed baking sheet. Broil the corn, turning a few times, for 5 to 10 minutes, until evenly tender and lightly browned on all sides. Set aside to cool. Cut the kernels from the ears. Place the corn in a large bowl with the roasted peppers and onion and toss to mix.


  3. For the dressing, combine the olive oil, lemon juice, vinegar, cumin, coriander, and cayenne. Whisk to blend and season to taste with salt.


  4. Pour the dressing over the corn mixture and toss to blend. Let sit at room temperature for 30 minutes, or refrigerate up to 2 hours in advance. Taste the salad for seasoning, adding more salt to taste.


  5. Just before serving, arrange the arugula leaves on a serving platter or individual plates and spoon the corn salad over.

by Sur La Table & Renée Behnke

 
 
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