Roasted Corn and Pepper Salad

Directions

• Step 1 Preheat oven to conventional roast at 400° F.
• Step 2 Husk or remove the ears off all 8 ears of corn. I did this in my kitchen sink since it got messy. Then, wash the ears and rid of any silk threads. Next, snap the bottom end off the corn, where the stalk was attached, if it protrudes. Now, fill a large stockpot, like a 7-quart pot, 1/3 with water. Bring to a boil over high heat and lower in 5 cobs of corn or the quantity that will fit in your pot. Cook for 3-5 minutes. I err on the side of 5 minutes. Then, remove the cobs with a pair of tongs and set aside to cool. Next, lower the remaining cobs into the boiling water and cook for another 5 minutes. When done, lift the last cobs out of the pot with your tongs and let cool for 15 minutes or until able to handle.
• Step 3 Next, wash the bell peppers and jalapeño and remove the stems and seeds while deveining the white pith or ribs of the peppers. Then, dice the peppers and jalapeño into ½” or larger strips and add to a large mixing bowl.
• Step 4 Now, when the corn’s cooled to the touch, you’ll want to remove the corn kernels from the cob. The easiest way that I’ve found to do this is to rest your corn on the central tube or chimney of a Bundt pan and use a chef’s knife to cut down, from the base of the kernels, a row or two at a time. Rotate the corn and repeat this process until finished with all 8 ears. The corn should fall neatly into your Bundt pan. When you’re all done, empty the corn into the mixing bowl with the peppers and break up any large clumps of corn. Note: if you don’t have a Bundt pan, I suggest you cut the corn on a cutting board. Other blogs advise you to place a small bowl upside down inside a larger mixing bowl, to catch the kernels, but I’m just concerned that the inverted bowl will slip. It’s up to you.
• Step 5 Next, pour the oil over the corn, bell peppers, and jalapeño and mix with your hands. Season with ½ t. salt and ½ t. pepper or to your taste. Transfer to a pan that will withstand 400° F heat. Roast in the oven for 15 minutes and then remove at the 15, 25, 35, and 45 mark to stir the veggies, so they’ll evenly brown. Take the pan out of the oven when the corn’s browned. Mine took a total of 45 minutes. Taste for seasoning. I added another ¼ t. of salt and ¼ t. of black pepper. Enjoy when warm!