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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fresh Roasted Corn and Arugula Salad Recipe

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This recipe for Fresh Roasted Corn and Arugula Salad, by , is from The Heilman Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Heilman


3 ears fresh corn, in their husks
2 red bell peppers
1 tomato, diced
1/2 garlic clove, chopped
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 bunches arugula (about 8 cups), stems removed
3/4 cup imported black or green olives, for garnish
1 1/2 cups red and yellow cherry tomatoes, halved, for garnish
3-ounce piece Parmigiano-Reggiano cheese

Option: Add diced fresh avocado

Prepare a grill.

Grill the corn and peppers 4 inches from the coals, turning occasionally, until the
skins of the peppers are black, the corn husks are black, and the corn kernels are
light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill.

Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10
minutes. Let the corn cool.

Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape
the skin from the peppers with a knife. Reserve the skinned peppers separately
from the corn.
In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a
vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and

On individual serving plates, divide the vinaigrette evenly among the plates. In a
large bowl, toss together the corn and arugula and distribute onto the plates.
Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top.
Serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a salad that is best served in August when there is an abundance of fresh corn. The smokiness of the grilled corn makes it a standout. I like to add some diced avocado for additional freshness and an element of creaminess. Be careful when tossing in the avocado so that the chunks stay intact.




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