Cooking Light Virtual Supper Club Celebrates Corn

I have joined the Cooking Light Virtual Supper Club and couldn't be more excited about it.
Every month the five members of this club-
Jamie - Mom's Cooking Club,
Val- More than Burnt Toast,
Sandi-Whistlestop Cafe Cooking,
Helene- La cuisine d'Helene, and
Mary Ann- Meet Me in the Kitchen- pick a theme and build a menu around that theme, using Cooking Light recipes. I love Cooking Light and use their recipes all the time, so I knew this would be a lot of fun for me.

Sandi picked this month's theme - A Celebration of Corn.
Here is the full menu-
Sandi chose Curried Corn-Crab Cakes as the main dish,
Jamie picked Double Corn Bread to go on the side,
Val chose Creamed Corn with Bacon and Leeks as a vegetable side,
I decided on Greens with Roasted Corn and Pepper Salad as a salad, and
Helene rounded out the meal with Lemon-Cornmeal Cookies for dessert.
Please go check out each of their blogs to see the delicious item they prepared for this month's feast!

I wanted to make a salad that featured corn and I was lucky enough to be able to use some fresh local corn-in place of the frozen corn the recipe called for, thanks to the long growing season here in Georgia.

This salad was really easy, with just a few steps and very good. First, you roast the corn until it is slightly browned and then, you mix the corn with roasted red peppers, and a few other ingredients. You let that mixture chill for an hour or so, and then use it as the topper for a pile of beautiful mixed greens. The finishing touch is toasted pine nuts, scattered on top.
This was a great dish and we enjoyed it. I used nonfat greek yogurt instead of the sour cream, but I do that all the time in recipes, so I don't think it change the taste of this salad.

Thanks for checking out this month's CL Virtual Supper Club- I hope you enjoyed it!


Recipe for Greens with Roasted Corn and Pepper Salad
* I used greek yogurt instead of sour cream
* I used fresh corn instead of frozen