If your summer season is anything like mine, it includes what feels like an endless amount of get-togethers and picnics. Weekends are for getting out and exploring. This roasted corn salad has made it’s way to quite a few events this summer in a few different variations. It’s easily assembled, tossed in a container, and dressed right before serving. Plus, my favorite part: the lightly fried pepitas. They add the perfect crunch in place of where I might traditionally use croutons. Don’t want to turn on your oven? Grill the corn on the cob with the spices and use a grill pan for the tomatoes and onion. Read more and see the recipe.
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