- Preheat the oven to 400oF.
- Place the corn on a baking sheet and bake in the oven until it turns a light golden brown, about 35 minutes.
- Remove the corn from the oven, let cool slightly, and then transfer to a large mixing bowl. Add the remaining ingredients and stir to combine.
- Place the salad in the refrigerator for at least 3 hours, although letting it chill overnight is highly recommended.
Note: The amount of jalapeño suggested in the ingredients is a safe amount of heat to serve to a broad spectrum of tastes. If you and yours like things spicier, feel free to include the seeds or another jalapeño.
Recipes and photographs excerpted from The Fresh Harvest Cookbook by Keith Sarasin and Chris Viaud. ©2021 Courtesy of Cider Mill Press Book Publishers LLC.