I have an organic farmer just down the way who puts his sign out every summer for fresh vegys. He has beautiful gardens and grows chemical free. Last year he bought some new corn seed and staggers his plantings so we are fortunate in getting fresh corn late into the season. This recipe was the perfect compliment to the butternut squash enchiladas with salsa verde that I will post later this week. Enjoy!
Roasted Corn Salad
6 ears corn, husked
2 large tomatoes
1 green pepper
1 red pepper
leaf spinach
Rub corn with olive oil, salt and pepper and grill turning so they get evenly browned..around 7-9 minutes
Combine diced tomatoes, approx two large, diced green and or/red pepper and onions.
Dressing:
1/2 cup lime juice
4 T olive oil
salt and pepper
1/4 cup paprika
2 T honey
1 T onion powder
Just before serving, stir in spinach!
