Roasted Corn Salad

During my Williams Sonoma cooking classes, I learned how to make a Roasted Corn Salad. It's a summer salad, using ingredients fresh from the Farmer's Market, and the recipe is below. It's a beautiful and colorful salad, and it looks nice on the buffet table.

6 ears fresh corn, roasted on the grill (drizzled with olive oil)

2 cups cherry tomatoes, halved

1/2 cup red onion, chopped

1/4 cup chopped cilantro or parsley

Cumin powder, cumin seeds

Grill the corn, cool, and remove kernels with a corn zipper. Set aside. In a small bowl, combine 2 tsp. ground cumin, 1 tsp chili powder (mild), juice from 3 lemons. Whisk together, and add 1/2 cup olive oil. Set aside.

Mix the corn, tomatoes, onion, and cilantro. Pour the viniagrette over the salad, tossing well.

In a 350 degree oven, toast 2 tsp cumin seeds, until slightly brown, about 5 minutes. Cool.

Chill in frig for at least 3 hours before serving. Arrange salad on a tray, and sprinkle with 1/2 cup Feta cheese and the toasted cumin seeds.