Guest guest Report post Posted May 13, 2010 Roasted Corn Salad 2 corn cobs, silk and husks removed 200 g (7 oz) asparagus -OR- green beans, trimmed, cut into 5 cm (2 " ) lengths diagonally 8 teaspoons vegetable -OR- olive oil 1 medium red capsicum (bell pepper), thinly sliced 1 baby cos (romaine) lettuce, leaves separated, torn 1/2 small red onion, thinly sliced 8 teaspoons red wine vinegar 1. Preheat a char-grill to moderately high. Cook and turn corn for 8 to 10 minutes or until brown and cooked. 2. Meanwhile, place asparagus in a large heatproof bowl. Cover with boiling water; stand for 3 minutes. Drain; refresh under cold water. 3. Combine capsicum (bell pepper), lettuce, onion and asparagus in a large bowl. 4. Whisk oil with vinegar. 5. Using a sharp knife, remove corn kernels from cobs. Add corn and dressing to salad; toss to combine. Serves 4. Quote Share this post Link to post Share on other sites