Roasted Potato, Corn and Tomatillo Salad
6 cups fresh corn
1 lb. potatoes, cut in 3/4 inch chunks
1 pt sun gold (or other cherry) tomatoes
1 bunch cilantro, coarsely chopped
1 cup tomatillos, quartered
½ cup light oil
1/3 cup cider vinegar
2 tsp. mustard
salt and pepper to taste
Toss potato chunks in oil to coat, salt lightly, and roast in a pan in a preheated 425 oven until tender (30-40 minutes), stirring occasionally.
Strip corn kernels from ears with a knife. Heat a heavy pan over medium flame. Pour a single layer of corn in the pan and roast, stirring frequently, until the corn begins to color and give off a smoky aroma (3-5 min) and set aside. Continue until all the corn is done. Add potatoes to corn along with cilantro. Whisk together oil vinegar and mustard and pour over veggies. Season with salt an pepper. Add sun golds and tomatillos, toss lightly and serve. Tastes like summer!