Sweet Corn Salad

Preheat oven to 400, place pot of salted water on high heat (if adding potatoes). Shuck corn and cut from cob using a sharp knife. Spray a cookie sheet with pan spray and roast corn for 15-20 minutes, or until tender but not mushy, cool. To roast peppers: either halve and place on cookie sheet in oven (450) for 15 minutes or until skin bubbles and turns black or place directly on gas range burner, turning frequently until all skin is charred (preferred). Place peppers in a zip lock bag or in a tightly wrapped bowl and cool. The steam from hot peppers will help skin to release from flesh. Use a paring knife to scrape charred skin from pepper, deseed and small dice. Wash hands after handling pepper and don’t touch your eyes…will burn. You may skip this step and use raw if desired. If adding potatoes, blanch in simmering water until just tender and shock in an ice bath, drain th and add to corn and peppers in a mixing bowl. Add chiffanade basil, onions, vinegar and oil, season to taste. Best if made 12-24 hours prior to serving for flavors to meld.