Sweet Corn, Tomato & Roasted Pepper Salad

This sweet and savory salad is delicious on its own or as a side dish and it incorporates some of the best of fresh summer flavors.

I can't believe it's Friday already. This week was a long one beginning with a few very early mornings last weekend, a migraine headache sick day in the middle of the week, and a ton of travel looming for the upcoming week... I'm looking forward to a little R&R this weekend. And why the 5 AM wake up calls last weekend? Because Alex and I drove to Michigan to pick out a puppy!! We are over the moon to finally be adding a furry member to our little family. We won't be bringing him home for a month, which will probably be one of the longest months ever. If you want to see how adorable he is or if you want to keep up with him (and me) in general, be sure to follow me on Instagram for all the latest!

Friday also means it's the last day of Salad Week here on A Squared. And we're ending the week on a sweeter note. I love this fresh corn, tomato & roasted pepper salad. This salad is as flavorful as it is colorful and to me, it just says 'summer.' This salad is filled with sweet corn, tomatoes, and peppers, which get a savory bite from the addition of red onion and fresh basil. I kept the dressing super simple here as I wanted the flavors of the veggies to really shine. So, a little white wine vinegar and a drizzle of olive is all you need.

This salad was delicious as a side dish for grilled pesto chicken breasts. I loved having the flavor of basil in both dishes, but highlighted so differently in each. I took the leftovers for lunch the following day and I have to say that the salad flavor was even a little better after sitting in the refrigerator overnight.

Regardless of how you choose to enjoy it, this salad is the perfect dish for celebrating the end of summer!


Ingredients:

• 3 ears of sweet corn, shucked and fibers removed
• 1 cup grape tomatoes, halved
• 1 1/2 cups roasted sweet bell peppers (orange, red, and/or yellow), chopped *If you're not familiar with roasting peppers, you can reference these instructions.
• 1/4 cup red onion, diced
• 1/4 cup fresh basil, thinly sliced
• 1 1/2 Tbs. olive oil, plus more for preparing corn
• 1 Tbs. white wine vinegar
• Salt and pepper, to taste

Preheat broiler to high. Brush corn lightly with olive oil, season with salt and pepper, and place on a baking sheet. Place corn under the broil and cook for about 2 minutes on each side, until corn begins to burn and slightly blister.  Remove from heat and let corn cool. When cool enough to handle, cut the kernels off the cob and place in a large bowl.

To the bowl, add tomatoes, chopped peppers, onion, and basil. Drizzle with olive oil, add vinegar, and season with salt and pepper. Toss gently to combine and serve chilled or at room temperature.