Roasted Corn, Zucchini and Pepper Ensalada

One of the tastiest salads I’ve come across made its way into my kitchen and more importantly, my belly tonight. Although this is the first time I’ve made this, it most definitely will not be the last.

Now I can’t quite promote this recipe as idiot proof, as there is always the potential to burn anything to a crisp, but this is as close to easy as you can get for the flavor you’ll get.

For dinner, I made a warm corn salad with:

2 Medium zucchini, summer squash
1 Red Bell Pepper
4 Ears corn, Husk on but desilked
1/2 Cup Basil
1/2 Cup Fresh Cilantro
1/4 Cup Fresh Feta or Crumbly Salty Cheese
2 Whole Spring Onions

1/2 Dried or Fresh Jalapeno (Minced)

Olive Oil
Salt and Pepper to taste

3 Tbsp Olive oil
Juice of 1 Lime
2 Tbsp apple cider vinegar
2 cloves garlic
Salt and pepper to taste


1. Shuck most of the corn husk, leaving 1-2 layers of thin husk. Then proceed to half peel it, so you can peel the silk from the corn without removing the remaining husk. Then proceed to soak the corn in water for a couple minutes to prevent the husk from igniting in the oven.

2. Using a baking tray or any oven worthy pan, cook the husk wrapped corn as far away from the broiler as you can place it in the oven. Rotating the corn as the husk starts to brown and burn.

3. While the corn cooks. Wash and slice your zucchinis and peppers. Drizzle them in a thin layer of olive oil and a pinch of salt and pepper.

4. Once you have removed your cooked corn from the oven, place the remaining veggies on a baking sheet and roast at 450° F for 10 minutes (turning the veggies over at the midway point), and broil until the surface is browned.

5. Once the corn has cooled, remove the husk and using a sharp knife, slice the bottom 1/2 in. off of the ear of corn to create a flat surface to cut. Holding the corn upright, slice the kernels off and place them into a bowl.

6. Mince the fresh basil, spring onions, jalapeno and cilantro, and mix into the corn bowl. Add your other veggies when they are done.

7. Mix your dressing and pour over your salad. Crumble cheese on top. Crazy Corn Salad!!

There you have it, a delicious non-lettuce salad that you’ll hope there are leftovers of to take to lunch the following day!

Music that inspired:

Why Do We Try – Robert Glasper (ft. Stokely Williams)

To Zion – Lauryn Hill

Hall & Oates – The Roots

New Soul – Yael Naim

Float and Fall – Meklit Hadero

Next up… Two amateur’s attempt at homemade crepes! Here’s a little sneak peek

Plantain Crepe



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