Bel's Bites: Corn Season
Bel's Bites:
Corn Season!
Contributed by Kowalski's Brand Ambassador Belinda Jensen, September 2026.
When I visualize my perfect late-summer dinner, it definitely includes corn!
I grew up in rural Wisconsin, where we had incredible local corn every summer. I was in charge of shucking it before dinner more times than I can count, but it was always worth it! Now that I'm a Minnesotan, I know the Minnesota Grown season means corn season. I love all the different ways you can prepare corn and add it to just about any meal. Roasting it out of the husk is my favorite because nothing beats that charred corn flavor.
I first learned about this Roasted Corn Orzo Salad recipe years ago while hosting the KARE 11 Saturday show. A chef prepared it on the program, and over the years, I've put my own twist on it. Whenever my family gathers from across the country during the summer, this dish is always on the menu. My sister makes it just as often as I do and even shared it in a cookbook she helped write for her church.
One of the best things about this salad is that it can be served at room temperature, so there's no need to worry about refrigeration when you're taking it to a picnic or enjoying it on the boat. Sure, it takes a little chopping, but otherwise it's incredibly simple to throw together earlier in the day – or even the day before. It works just as well for weeknight family dinners as it does for entertaining. It's also incredibly flexible, allowing you to incorporate almost any vegetable that's in season. It can be served as a meal all on its own, topped with grilled chicken, steak or salmon, or enjoyed as a hearty side dish. It tastes even better the next day, too, if there happens to be any left! The recipe makes a generous amount, which is perfect for "Day Two" snacking.
Beyond being practical, this dish is also super colorful and flavorful. I love the combination of orange peppers, roasted corn and cherry tomatoes, all in season right now. Served on a big white platter, it's simply gorgeous and tastes every bit as good as it looks! The marjoram gives the dressing such an interesting flavor, and the salty feta is a great match for the crisp, peppery arugula that’s added right at the end.
Give this salad a try during this magical late-summer, early-fall harvest season. You'll be happy you did – and so will your guests!
Best,
Belinda
About Belinda Jensen
Kowalski's Brand Ambassador Belinda Jensen is a longtime food enthusiast with a passion for cooking and entertaining. Now retired from her role as chief meteorologist for KARE 11, she's embracing a new chapter with more time to pursue her many interests and talents. As host of KARE 11 Saturday for 33 years, Belinda had up-close-and-personal experiences with some of the best chefs and culinarians in the Twin Cities and beyond, fueling her passion for the joy of good food.
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