This was the perfect summer dish to try for the Pioneer Woman Cookbook Challenge. Katie's Roasted Corn Salad is a bit time-consuming, as most of the veggies have to be grilled before chopping. I did add some frozen corn kernels to the dish, as I was a little light on the grilled corn, and actually would recommend them over the roasted corn - it just has a flavor I'm not thrilled about. PW says in the cookbook that it can be eaten as a side dish, with tortilla chips like a salsa, or as a fresh bruschetta. We tried it all three ways, but I LOVED it as a bruschetta; the balsamic vinegar in the dressing made it so yummy.