Roasted Corn, Red Pepper & Romaine Salad

Corn on the cob used to be just a summertime treat… nowadays almost every supermarket has packs ready to buy so there’s no excuse not to keep on grilling even into autumn. Today’s salad is great for a quick lunch or as a side to any entree…


Roasted Corn, Red Pepper & Romaine Salad

…with a creamy mayo-mustard dressing that makes this salad crazy good…



Roasted Corn, Red Pepper & Romaine Salad

2 corn on the cob

2 tablespoons butter, melted

3/4 cup fresh basil leaves

Salt & fresh ground pepper

1/2 cup roasted red pepper, chopped

1/4 cup thinly sliced sweet vidalia onion

head of romaine lettuce, washed & dried

juice of one lime

3 rounded tablespoons good mayonnaise

2 teaspoons spicy brown mustard

extra virgin olive oil

salt & fresh ground pepper

Place the corn in a pot of water, bring to a boil and cook for 2 minutes. Meanwhile combine the melted butter with about 2-3 basil leaves, chopped; add 1/2 teaspoon salt and fresh ground pepper. Heat a grill pan on high heat. Remove the corn from the water (shake the water off) and place on heated grill pan. Brush with the basil-butter & grill 6-8 minutes until slightly charred; set aside to cool. Make sure if you’re using jarred roasted red pepper to drain it very well and pat dry. Place chopped roasted red pepper in a large bowl; add the thinly sliced sweet onion. Chop the romaine lettuce into bite size pieces and add to bowl. Add the remaining whole basil leaves to bowl. Cut the corn off the cobb and add to the bowl. In a jar with a lid, combine the juice of the lime, the mayonnaise, spicy brown mustard, 1/4 cup extra virgin olive oil, 1/2 teaspoon salt & fresh ground pepper. Put the lid on and shake vigorously. Pour over contents of bowl and toss gently. Dig in!



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3 thoughts on “Roasted Corn, Red Pepper & Romaine Salad

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