Roasted Corn Salad
This roasted corn salad was something I had visiting my parents in Longboat key. There is a deli there that makes it. I loved it and decided to break it down and make it at home. This is my version and a few years ago we went back to Longboat Key and had some and my wife said, “what we make at home is much better”. It is a great an interesting salad to bring to any get together. Enjoy
Roasted Corn Salad
12- Ears corn peeled
1-Green bell pepper
1-Red bell pepper
3- Stalks celery
2- Bunches green onion
8oz- Feta cheese
1-cup Mayonnaise + or -
Salt and Black pepper to taste
Cayenne pepper to taste
Place corn on a sheet pan under a broiler and broil turning until some kernels turn black. While the corn is cooking finely chop the peppers and celery. Trim the green onions and slice using the white bottom and green tops. When the corn is cool, cut the corn from the cob with a knife and place in a large bowl with the peppers, celery and green onion, crumble on the Feta cheese and add 1/2 the Mayonnaise, mix and add more mayonnaise as needed. Add some salt and pepper and some cayenne pepper, taste for salt and heat. Refrigerate for 3 to 4 hours or more and check heat again, adjust if needed, heat should be just a little burn after you eat the salad.
