This salad is excellent served with grilled salmon or other seafood such as shrimp or scallops.

Roasted Corn and Orange Salad with Horseradish

6 ears sweet corn
1/2 tablespoon prepared horseradish
1 red onion, peeled
1 red pepper, roasted, peeled and de-seeded
2 oranges
1 teaspoon cumin seed, toasted
1 teaspoon fennel seed, toasted
1/3 cup oil and vinegar dressing
1 lemon, juice only
Salt and pepper
1/4 cup (1 ounce) Wisconsin Asiago cheese, grated

1. Husk corn and cook submerged in boiling salted water for 15 minutes. Remove corn and cool.
2. Brush corn with olive oil and place on a sheet pan or cookie sheet under broiler at 500°F (260°C). Brown the corn on all sides under broiler. Remove kernels of corn from husk with a knife and place into a bowl.
3. Cut red onion in half and slice into thin pieces.
4. Dice roasted red pepper into small pieces and add to salad with red onion.
5. Grate the zest of the oranges and mix with horseradish and add to salad; squeeze the juice of the oranges into the salad.
6. Crack the cumin and fennel seed with a coffee grinder or knife and add to salad.
7. Add olive oil, white wine vinegar, and lemon juice. Season to taste with salt and pepper. Toss salad ingredients together and let stand for 30 minutes.
8. Garnish with Asiago cheese.

Makes 8 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.