Roasted Corn and Red Pepper Salad

I'm worshipping this dish right now! Caramelized cob corn and red bell pepper, tossed in a simple and light dressing of olive oil and herbs. I could eat this all day long - warm, cold, room temperature... And I know you could too.

This recipe is ridiculously easy because the oven does all the work. The corn and bell pepper roast together until charred and caramelized. Then the freshly cut kernels and bell pepper are tossed with herbs and olive oil. That's it. Seems so easy and basic, but there's an incredible amount of flavor going on...

Serve this as a side dish, or topping for chicken, steak and pork. I had a little leftover and packed it in boys' lunch boxes - the containers came back completely licked clean! 

Roasted Corn and Red Pepper Salad

4 ears cob corn
3 tablespoons olive oil, divided
Salt and ground black pepper
1 red bell pepper, seeded and cut into 1-inch pieces
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Brush the corn cobs with 1 tablespoon of the olive oil and arrange on the pan. Season with salt and pepper. Roast for 10 minutes. Toss the bell pepper pieces with another tablespoon of olive oil and add them to the baking sheet; spreading out in a single layer (or as close as you can get to a single layer). Season the bell pepper with salt and pepper.
Roast the corn and bell pepper for 10 to 15 more minutes, until both are browned and tender.
Transfer the bell pepper to a large bowl. When the corn is cool enough to handle, stand the cobs up straight and use a sharp paring knife to slice the kernels from the cob. Add the kernels to the bell pepper with the oregano and toss to coat. Fold in the parsley. Season to taste with salt and pepper.
Serve warm, room temperature or chilled.
Serves 4