Salad Recipes: Corn 10 by Recipe Cottage

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	Corn 10

		Roasted corn salad (serves 6) 2 cups roasted corn cut off cob (preferably grilled and a little caramelized) 1/4 cup chopped roasted red peppers 1/4 cup roasted red onions chopped 2 tablespoons chopped black olives 1 tablespoon of capers (optional) 1/2 cup olive oil 1/4 cup lemon juice 2 or 3 cloves roasted garlic salt and pepper to taste 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh Greek oregano or 1 1/2 teaspoons Mexican oregano Mix first 5 ingredients together set aside. Mix olive oil and lemon juice. You might want more oil or lemon depending on your taste. Add salt and pepper. Take about 2 tablespoons of the salad and mix with a tad of the lemon oil mixture and then adjust to your taste, you don't want the oil to overcome the smoky sweet corn flavor. When you are ready to serve the salad is when you do the assembling, toss with the dressing, then add fresh chopped herbs and toss. Serve at room temperature so the flavors meld. This would also be a good relish to put over a strong grilled fish (like swordfish or bluefish) or would pair well with grilled lamb marinated in olive oil and lemon and oregano.