Roasted Corn Salad

For a person like me, who loves to cook, I am lucky to have such an open minded, enthusiastic, and appreciative guy to cook for. After every meal, he says, "Thank you, honey, that was delicious". Picky eaters have always bewildered me. Especially when it comes to vegetables. I have never met a vegetable I didn't love and I don't understand what there is to not like.

There is only one thing my husband, Pritchard Parker won't eat and that is corn. He says corn is for cows and that it is not even a vegetable. He is correct, of course, corn is not a vegetable, it is a grain. He enjoys it as such, in cornbread, tortillas, grits, etc.

Yesterday, he brought me 4 ears of corn, which he had on good authority, was very sweet and delicious. How sweet of him. Sometimes it is the tiniest gestures that cement a relationship, don't you think?

Roasted Corn Salad

4 ears corn

1 red bell pepper, diced

1 medium Vidalia onion, minced

1/2 c. chopped fresh parsley

1/2 tsp. ground cumin

1/3 c. apple cider vinegar

1/3 c. sugar

1/4 c. olive oil

salt and freshly ground pepper to taste

Roast corn, then cut the kernels from the cob. In a large bowl, toss together the corn kernels, peppers, onions, parsley, and cumin. In a small bowl, combine the sugar and vinegar, the whisk in the olive oil. Pour over corn mixture and stir to combine. Taste and add salt and pepper, to taste, as well as more cumin, if desired.

Peel back the husks, remove silk with a vegetable brush, and rinse thoroughly.

Pull the husks back over the corn and place on a grill over medium heat.

As the corn begins to brown, rotate it.

When it is completely brown all over, remove from the grill.

Mmm. Roasted this way the corn is tender, juicy, and sweet.