Phew–has anyone ever told you moving is exhausting? Because it totally is, you guys. My past few days have been a whirlwind of boxes upon boxes (upon boxes) but the new place is finally shaping up and I can’t wait to show you it in a few weeks! I’m currently in struggle city, though, with no internet until Saturday, so that means updates to this blog may be a bit spastic–my apologies!
I am back today however–and I’ve got your new favorite salad in tow. If you’ve never roasted corn before, you’re seriously missing out. This fresh veggie combo is one not to be missed–and the salad it creates is sure to be one of your new fave dishes. Let’s do it!
First, you’ll have to roast or grill the corn. This can be done either on a grill, or straight on the racks inside your oven (at about 400 degrees). Either way, you can’t miss the most important step: soaking the husks. Fill a bowl with ice water and allow the corn to soak for at least an hour–this prevents the husks from going up in flames (literally) and gives the kernels a sweet, smokey flavor. Cook for about 15 minutes, then set aside to cool.
Next up: asparagus. If you’re not a big fan, you can sub this for something like string beans, but I happen to l-o-v-e asparagus. Simply steam it for three to four minutes so it’s pliable, but not mushy. Set aside to cool.
Cut the corn off the cob and place into a bowl. Mix in the asparagus (chopped into pieces), halved cherry tomatoes, chunks of feta and fresh parsley. Toss with a very small amount of balsamic vinaigrette (or Italian, if you’d like) and let sit for ten minutes before serving.
I love how light and fresh this dish is–perfect for summer dinners or lunches!