Roasted Corn and Pepper Wheat Berry Salad

August 8, 2011
 

Roasted Corn and Pepper Wheat Berry Salad Recipe | Fake Food Free
Fresh corn is finally here and lots of it! I’ve mentioned before that I feel a bit sorry for fresh corn. It often gets a bad rap for being turned into corn syrup and invading our food supply, and it’s almost always categorized as a dreaded starchy veggie. I think all of this causes us to overlook how truly wonderful a fresh ear in the middle of summer can be.

My quest this summer has been to avoid taking any seasonal fruit or veggie for granted and corn has been no exception. I bought 2 dozen ears a couple weeks back and froze half of it. The rest was roasted and skillet-fried for salads and fresh salsas.

Growing up my mom always made fried corn. It really wasn’t fried, just cooked in a skillet with butter and green peppers. I loved corn prepared like this as much as eating a crisp, sweet ear on the cob.

Knowing how good it is from the skillet and knowing how much I like roasted vegetables, I just had to turn on the oven in the heat of summer to roast some up.

Roasted Corn and Pepper Wheat Berry Salad Recipe | Fake Food Free

I used a mix of peppers from our garden, both hot and sweet, but any variety would work. I added onion and some herbs as well.

This was one of those eat-the-entire-bowl kind of salads. So sweet from the fresh corn and just enough savory flavor from the roasting.

I wanted to make it into more of a meal so I added some cooked wheat berries which worked out really well. I actually enjoyed the salad both warm and cold. Both versions tasted equally as good.

Roasted Corn and Pepper Wheat Berry Salad Recipe | Fake Food Free

Roasted Corn and Pepper Wheat Berry Salad

Makes: 4 to 6 servings

What you’ll need:
Kernels from 2 ears fresh sweet corn 
2 Poblano peppers, cored and chopped
2 Anaheim peppers, cored and chopped
1 yellow bell pepper, cored and chopped
2 Pinata peppers, cored and chopped (these are similar to jalapenos)
2 sweet banana peppers, cored and chopped
½ medium sweet onion, chopped
1 tablespoon olive oil
1 teaspoon each finely chopped fresh herbs – basil, thyme, rosemary
Salt and pepper to taste
1 cup cooked wheat berries

How to make it:
Preheat the oven to 400 degrees F. Place all veggies on a large baking sheet. Sprinkle with the herbs and olive oil. Turn the veggies to coat them with the oil.

Roast for 20 minutes, stirring once halfway through. Veggies should begin to brown slightly and soften.

Remove from the oven and season with salt and pepper to taste. Transfer to a large bowl. Stir in the wheat berries. Serve warm or cold.

 

 

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  • Michelle @ Find Your Balance August 8, 2011 at 9:02 am

    Froze it?? Like, on the cob, threw it in the freezer or what? Interesting…I have a load of CSA corn myself.

  • kat August 8, 2011 at 10:21 am

    I am so doing this! I love both wheat berries & sweet corn which we have a ton of right now.

  • 5 Star Foodie August 8, 2011 at 6:03 pm

    Corn is so good at this time of the year! Your salad featuring roasted corn sounds just perfect!

  • Joy August 8, 2011 at 6:03 pm

    I’m the other side of the world, so fresh tender corn is out of season…. but how I love it! It is a magical ingredient! Lovely to see your post celebrating it!

  • Rebecca from Chow and Chatter August 8, 2011 at 9:09 pm

    wow great salad and your right we so need to savor seasonal produce 🙂

  • Sonia (Nasi Lemak Lover) August 8, 2011 at 10:03 pm

    beautiful photo and this salad look so healthy and good.

  • Biz August 9, 2011 at 7:34 am

    I am loving all the peppers in this dish!

  • Amanda (Two Boos Who Eat) August 9, 2011 at 10:00 am

    Our CSA has provided us with an abundance of corn and I’m constantly looking for new ways to jazz it up. I need to try it with peppers like that!

  • TasteHongKong August 10, 2011 at 12:02 am

    I wish I have all these varieties of pepper to make this adorable salad, not to mention they are fresh from the garden.
    So rare are they in our concrete forest : (.

  • Viv August 10, 2011 at 5:52 am

    this is like a bowl of ‘rainbow’! so colour, healthy and delicious! i like fried corns as well…with lots of butter of course 🙂

  • Deb in Hawaii August 14, 2011 at 5:38 pm

    What a beautiful salad–loving the wheat berries and roasting the corn is perfect. Wonderful!

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