On a recent trip out to the Hampton's, I stopped at a friends local farm and picked up some corn on the cob that was roasted in their husks. The sweet and smokey flavor was perfect for my Roasted Corn Salad with fresh peppers, basil, red onion and cider vinaigrette dressing. This is a great side dish or on it's own. Ingredients:
Take the corn out of the husks and with a sharp knife cut the corn off the the cob. Finely chop up the peppers, red onion, tomatoes and basil. Break up the corn with your hands and add to bowl. Next put in your peppers, onion, basil and tomatoes. Add your olive oil, cider vinegar, lemon salt and pepper and mix all together.
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