Summer Corn Salad

Oh Pinterest, how you tempt me with delicious recipe, decor, DIY, and fashion inspiration.  As I was preparing the house for my birthday party last weekend I stumbled upon this recipe for Roasted Summer Corn Salad and since we already had nearly all the ingredients in the refrigerator decided to quickly throw it together.  And I have to tell you, it was absolutely delicious and so simple.  I love a recipe that uses only a few super fresh ingredients, because that is really all it takes to make it shine.  Recipe below!

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Grilled Roasted Summer Corn Salad

Serves 4

8 ears of fresh corn on the cob, silk removed

1 red bell pepper, chopped

1 cup grape tomatoes

2 cups haricots verts, ends removed and cut into 1" pieces {I steamed for about two minutes just to soften them a bit and really make the bright green color stand out}

1 cup fresh parsley, chopped

1 large jalapeno pepper, seeded and very finely chopped

the juice of 1 lime

1 tsp Himalayan salt

½ tsp freshly cracked black pepper

75g unripened goat cheese, crumbled {I used feta cheese and doubled it, since we already had it in the fridge and you can never have enough cheese!}

½ cup walnuts, chopped

{I also added just a drizzle of olive oil}

Directions

Preheat your outdoor grill to high heat (around 400-450).  Place your ears of corn directly on the grill without removing the husks (remove the silk to avoid burning).  Close the lid and cook the corn for about 20 minutes, rotating the ears every 3-5 minutes, to insure even cooking on all sides.

Remove corn from the grill and allow to cool for about 10 minutes then remove the husks.  Remove kernels from the cobs and place in the fridge to cool completely, preferably overnight.

When corn is good and cold, add it to a mixing bowl along with the rest of the ingredients. Blend to combine.  Serve immediately or leave in the fridge for a couple of hours to allow for flavors to combine.