Summer Corn and Ranch Salad

There's nothing like roasting fresh cobs of peaches-and-cream corn when they come into season, but I don't like to miss the opportunity to use fresh local ingredients in some other favorite corn recipes either. This light side salad is cool and refreshing on hot days and also has the unbeatable crunch of summer vegetables right from the local farm. Best of all, it hardly takes any time to make once the corn is cooked, but it's a good idea to prepare an equally fast and simple home-made ranch dressing the night before instead of using the store-bought varieties.

Summer Corn and Ranch Salad

Recipe by Lisa Turner Published on August 19, 2007 A cool, crunchy refreshing summer salad with roasted sweet corn off the cob tossed with a homemade ranch dressing Preparation: 20 minutes Cooking time: 5 to 10 minutes Print this recipe Ingredients: 2 ears of sweet corn 1 large tomato, diced 1/2 green bell pepper, seeded diced 2 large jalapeños, seeded and diced 1 celery stalk, halved lengthwise and sliced 1 small onion, chopped 1/4 cup ranch dressing, already prepared and chilled Instructions: Roast, grill or boil the corn as preferred until tender, then pare the kernels from the cobs. Combine the corn with the vegetables in a large salad bowl. Pour in the ranch dressing and toss. Chill for 1 hour before serving. Makes 4 servings as a side salad