The next two months are my favorite time of the year for good healthy eating. The farmers markets blossom with fresh herbs, vegetables and fruits. I can't think of anyone who doesn't enjoy homegrown sweet corn. Whether boiled, grilled, roasted, or smoked, it's all good. Sweet corn is enjoyed on the cob, off the cob, in soups, chilies, stews, salads, relishes, and salsas. A wonderful side dish for any of your favorite grilled foods is roasted corn salad. The roasted flavor of the corn and red bell pepper, along with the crisp celery, red onion, tangy honey lemon dressing and fresh basil make for an eye appealing, healthy, and bold flavor taste sensation. Prepare the dressing and corn salad a day ahead. A few hours before the meal remove from the refrigerator fold in the fresh basil and serve.
Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

Ingredients
5-6 ears of corn
1-Tbsp. extra virgin olive oil
1-Tsp sugar
1/4-Tsp kosher salt
1/4-Tsp fresh ground pepper
1-roasted red bell pepper (sm. dice)
1-cup celery (sm. dice)
1/2-cup red onion (sm. dice)
2-Tbsp celery leaves (roughly chopped)
2-Tbsp Italian flat-parsley leaves (roughly chopped)
8-fresh basil leaves *(chiffonade)
Dressing
1/8-cup extra virgin olive oil
1/4-cup canola oil
1-small-med garlic clove (minced)
1-Tbsp Dijon mustard
1-Tbsp honey
1/4-cup lemon juice
1/4-Tsp kosher salt
1/4-Tsp. fresh ground pepper

Method
Preheat oven 375 degrees. Working over a shallow bowl cut off corn kernels. Should have about 5-6 cups of corn. Scrape each cob with a knife to extract juice and add to corn along with first four ingredients in a casserole dish. Discard cobs. Roast 25 minutes until slightly brown. Remove and cool for 30 minutes. Combine all ingredients accept basil and parsley leaves. Check for seasoning Refrigerate for 4 hours or overnight. Two hours before your meal remove and fold in basil and parsley.
Serves 6-8