Place the corn in a large pot with
To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
efrigerator and allow to marinate for minimum of 30 minutes (overnight
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
efrigerate for at least 30 minutes, to marinate.
Meanwhile, grill corn
b>for at least 30 minutes.
ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted
ilks from the ears of corn but do not remove the
Holiding each ear of corn by its pointed end and
Place on a tray; refrigerate for 10 mins.
Heat vegetable
50 degrees. I shuck the corn and then just drizzle with
ubes. Marinate in the refrigerator for 1 hour, turning bag occasionally
igh heat). Grill corn and bell pepper until corn is tender and
usks and silks from the corn.
Rub the canola oil
epper and celery and saute for a few minutes until tender
venly combined.
Layer carrots, roasted corn, tortilla chips, almonds, and smoked
In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
To serve, garnish with roasted corn.
he Salad:
Heat a skillet over high heat. Add the corn
f zucchini mixture, in batches, for 5 mins or until browned
emove kernels from cobs of corn. Then sprinkle with the olive