Grilled Corn Salad

The first time that Brian and I ate at Sojourn Restaurant, now one of our favorite tapas places, we ordered an amazing roasted corn salad. The ingredients came together in such a perfect blend of flavors and textures that I knew I'd have to try to recreate this dish at home. Happily, it was fairly easy to do and now I serve this salad frequently. Enjoy!

Ingredients

Croutons:
2 Slices bread
Non-stick cooking spray

Salad:
2 Cups corn kernels
10 - 12 Cherry tomatoes, halved or quartered
1/4 Small red onion, diced
Large handful fresh parsley

Dressing:
2 Tablespoons olive oil
1 Tablespoon sherry vinegar
1/2 Teaspoon mustard
Salt and pepper to taste

To make the croutons, cut the bread into small cubes, place on a baking sheet and spray with non-stick cooking spray. Bake in a pre-heated 400 degree oven for 15 minutes. Remove from the oven and allow to cool. This is a great use of older, left-over bread.

If you are roasting the corn on the cob, either on a grill or in the oven, slice off the kernels after the corn has cooled. If you don't have fresh corn, you can still use canned or frozen kernels. Make sure the corn you buy does not contain added sugar in the can or bag, drain it well and place on a baking sheet. Roast the kernels in a 450 degree oven for a few minutes until they begin to brown. You can also do this in a sauté pan on the stove top.

Whisk together the dressing and add the corn, tomatoes, onion and parsley. Add the croutons about 20 minutes prior to serving to allow the bread to absorb some of the flavors. Makes approximately 4 servings.