This dish makes the perfect accompaniment to any summer grilled entree, from veggie burgers to sausage or steaks. Yum.
Roasted Corn Salad with Avocado Mousse
4 ears corn, shucked
1 red bell pepper
1 avocado, halved and separated from its skin
2 limes, halved
1/4 red onions, diced
1 Tbsp. basil, diced
1 Tbsp. cilantro, diced
2 cloves garlic, diced
1 tsp. cumin
1 tsp. chili powder
1/4 c. creme fraiche
1 squirt sriracha
Salt & pepper to taste
On a medium-high flame, grill the corn until blistered all over and burned in spots. Don’t worry – slightly burned corn tastes great.
Grill the pepper until the skin has blackened on all sides and is starting to split.
Grill the avocado until well marked.
Grill the limes until well marked and juicy. This is the perfect preparation for limes that have gotten a little hard, as the heat brings the juices right back out.
Remove everything from the grill as it is done and set aside to cool.
In the bowl of a food processor, combine the avocado, creme fraiche, juice of 1 lime, 1 squirt sriracha and half the garlic. Process until smooth. Season with salt and pepper. If this mixture is thicker than you would like, thin with a little water. I wanted a mousse-like consistency.
When the veggies have cooled enough to handle, peel the pepper and chop. Stand the corn up on its cut-from-the-stalk end and run your knife slowly down the cob to separate the kernels, making sure to get down to the hard cob core. You may want to do this in a big bowl or on a big chopping board – things can get a little messy.
Combine the corn kernels, pepper, the juice of the second lime, basil, cilantro, second half of the garlic, cumin and chili powder in a bowl. Taste. Season accordingly and serve topped with avocado mousse.
Serves 2-4
Gastography 
Nice! Corn on the cob is ridiculously expensive up here (when we can get it) but I’d love to try that salad!
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I also make a winter version of this salad using frozen corn – it’s not quite the same as fresh grilled cobs, but if sourcing is a problem, frozen makes a good substitute. Sautee the kernels over high heat with a little neutral oil until browned and blackened in spots – just be sure to keep stirring so nothing sticks. You won’t get the char taste from the grill, but you will get sweet, caramelized nuggets with nutty overtones.
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