Roasted Corn Salad
Talk about the amazing taste of summer! I just made this super easy and scrumtious salad from field fresh corn, tomatoes, limes and cilantro. The key to this salad was putting the corn on the grill.
It not only cooks the corn perfect, you are not boiling a big pot of water in the house. Plus, the smokey flavor adds to the summer flavor. The corn is actually steamed in the husks, which leaves the kernels with a bit of a crunch and not over cooked.
Ingredients
4 or 5 ears of corn- with the husks still on.
2 Tbs. olive oil
1 large tomato, finely diced or a heaping cup of cherry tomatos cut in half
1/2 small onion
2 cloves garlic, finely minced
juice of 1 lime and 1 Tbs, lime zest
1 tsp. cumin
1/2 tsp. kosher salt
ground black pepper to taste
2 TBS. cilantro leaves, finely chopped
MAKE IT!
Put the grill on medium/low and put corn-still in husks on. Turning once after about 10 minutes. Check to see if the corn is done. Cool.
Shuck and cut the kernnels off, putting them into a bowl.
Add the rest of the ingredients and toss well.
Serve with barbeque chicken, or steak. I love adding it to scrambled eggs and rolling it into a flour tortillia for a heartly breakfast burrito! 
Cover and keep refridgerated.
