I was in good company. It was like a corn fiesta in my kitchen. Once again, Mother Nature has done her duty. She has bestowed some of the finest and wholesome foods for the sizzling days of summer.
And because I know how much these foods are perishable, I did my part by firing up my grill pan with a couple leftover ears of corn. Though the temperatures were sky-rocketing on the outskirts, I made sure to open my doors and windows to emit the smoky air.
Those sweet and crispy corns were not alone; I also grilled zucchini, mini sweet peppers. These are seasonal vegetables as well. More so, the prices were relatively inexpensive.
I even roasted some green beans in the oven that seemed to be heading south. After grilling, corn was removed from the cob and slices of other veggies were added to pan-roasted onions and tomatoes. I made sure to season along with salt and black pepper along with a tangy dressing of red wine vinegar and a dash of sugar.
All the vegetables were in accord and soaked up all the delicious flavors. Topped grilled corn salad with crumbled feta cheese. This added a beautiful creamy contrast to the sweet corn salad.