8 ears Fresh corn( still in the husks)

6 medium BC tomatoes, coarsely chopped

1 Large Sweet onion, peeled and thinly sliced

2 large orange or yellow bell peppers

1/2 lb Fresh mozzarella (Boconccini) cubed

1/4 cup finely minced fresh basil

4 cups assorted lettuce greens



1 clove finely minced garlic

3 tbsps fresh lime juice

3 tbsps fresh orange juice

1 shallot, finely minced

2 tbsps honey

1/2 tsp ground cumin

1/4 cup extra virgin olive oil

Salt and pepper to taste


Combine all dressing ingredients together whisking until smooth and emulsified. Set aside.

Soak corn in a large pot covered with water for at least one hour before serving. Preheat a gas or charcoal grill to medium-high. Drain corn and grill about 15-20 minutes or until tender when pierced with a fork and husks charred. Shuck and remove kernels using a sharp knife. To do this easily, cut off enough of the tip to create a flat base. Holding the stem end and with a sturdy sharp knife slice downwards through two to three rows of kernels at a time.  Add to large salad bowl and set aside.

Roast the peppers on grill turning until skin is charred on all sides. Place peppers in a paper bag and let steam for 10 – 15 minutes. When cool enough to handle remove from bag and peel, seed and coarsely chop. Add to the salad bowl along with the tomatoes, onions, basil, fresh mozzarella, and lettuce greens. Drizzle with dressing and toss gently until evenly coated.

Serve with toasted multigrain baguettes or toasted pita bread halves.( feel free to stuff pita and eat as a sandwich)

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