Roasted Corn and Pineapple Salad with Island Vinaigrette

We used to live on the edge of the pineapple fields of central Oahu.  Our apartment had no air conditioning, so in the afternoon the sun would warm the pineapple fields and blow the almost nauseatingly sweet smell into our home through the open windows.  Along with it, came a fine sheen of dust from the volcanic soil of the pineapple fields that needed to be wiped from every surface. 

I was thinking of this when I was removing the top and skin from my fresh pineapple to create this salad.  I have so many fond memories of Hawaii and eating fresh pineapples that probably came from those fields outside my window.  As I took my knife to snip the tag that was attached to my second pineapple with one of those little plastic thingys they also use to hold tags on clothing that’s for sale, I noticed the familiar logo of the pineapple company whose fields were responsible for the burgundy-hued mop water that I’d end up with after washing our apartment’s tiled floors.  Below the label was written the words, “Product of Costa Rica”.  Oh well, I guess a pineapple is a pineapple and this one happened to be delicious.  So nice on a day that felt like summer!


2 c. pineapple cut into bite-sized pieces

3 c. roasted corn kernels, cut from the cob

1/2 c. Roma tomato, medium dice

1/2 c. green (red would be nice too) bell pepper, medium dice

1/2 c. onion, small dice

Island vinaigrette:

1/4 c. vinegar

1 T lemon juice

1/4 tsp. smoked paprika

1/4 tsp. cumin

1 1/2 tsp. sugar (the salad is pretty sweet with the sweet corn, pineapple, and bell peppers, so you may want to adjust the sugar)

3 T fresh parsley, minced

1/4 tsp. ground coriander

1/4 tsp. ground ginger

3/4 tsp. salt

1/4 tsp. pepper

1/2 c. extra virgin olive oil


Combine all salad ingredients. 


For the vinaigrette, combine all ingredients but the oil.  Whisk in oil to emulsify. 

Pour over salad ingredients and let marinate at least half an hour. 

Makes 8 to 10 servings.

Note:  I roasted frozen corn on the cob  for 45 minutes in a 400 degree oven with a bit of water in the pan, covered.  I turned the heat up to 450 and uncovered the pan to allow the corn to brown a little.  Fresh, roasted corn on the cob is much better, but I can’t find it in stores this time of year.  Chill before cutting from the cob and adding to salad.

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