Summer Corn Salad

One thing I still can't get over in terms of food is the concepts of 'salads' that are basically some starchy vegetable and mayo. Not for me! But, I do love corn, and I had this craving for a dish that wasn't super hot or creamy. I decided to mix some of my favorite things - red peppers, garlic, and goat cheese, in with the corn. Turned out amazing!

What You'll Need

6 Ears of Corn

1 Red Pepper

6-8 Cloves of Garlic, peeled

Salt, Pepper to taste

2 Tablespoons Olive Oil

Basil Leaves, torn over salad

1 8 ounce log of goat cheese

Preheat your oven to 400 Degrees. chop your red pepper and peel 6-8 cloves of garlic and place in foil with a small amount of seasoned salt. Bake for 25 minutes, until soft and you can easily mash the garlic with a fork.

 

Boil your corn in lightly salted water for 4-5 minutes or until tender. Cut from the cob directly into your bowl.

Tear a handful (about 7 leaves) of basil into small bits and place into the corn. Now add 2 tablespoons of olive oil and salt and pepper to taste and mix well.

 

When garlic and red peppers are tender, remove from the oven. Mash the garlic with a fork, and then stir the mashed garlic and red pepper into the corn.

 

If you aren't a fan of cheese, it's actually really yummy served like this! Allow the dish to chill in the fridge for about an hour or two before putting the cheese in.

To finish, crumble goat cheese in. You can use as much or as little as you want - I would suggest 1/2 to 3/4 of the log. I used almost all of it, and I would use a little less next time. Make sure to crumble well to avoid chunks!