Roasted Corn and Pepper Wheat Berry Salad

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.

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

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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