End of Summer Fattoush with Roasted Corn

Late Summer Fattoush with Roasted Corn 
Cooking with the seasons can be a bit tough - it seems like we’re always wanting something to show up just a bit earlier. This salad really rewards patience, and waiting for the perfect corn and tomatoes of late summer is worth it. Serve alongside grilled meat, or on its own on a summer night when it’s just too hot to have a big appetite.

Ingredients
2 ears of corn, husk removed
2 pitas, torn into small chunks
Several generous pours extra virgin olive oil, divided
1 heart of Romaine, chopped
1 English cucumber, diced
1 cup diced tomatoes
5 scallions, thinly sliced
1 medium red pepper, chopped
1 medium yellow pepper chopped
¼ red onion, diced
1 cup chopped parsley
1 cup chopped mint
kosher salt to taste

Dressing
1 heaping tablespoon sumac
juice of 2 lemons
2 tablespoons pomegranate molasses 
2 cloves garlic, minced 
2 tablespoons white wine vinegar
½ cup olive olive oil
kosher salt, to taste 

Grill or roast the corn until some browning and light charring occurs. Let cool, then use a knife to slice the kernels off. Set the corn aside.

Toss the pita chunks in a generous amount of olive oil. Cook them in a pan with a thin coating of olive oil, frying until crisp. 

Mix the dressing, taste and add salt as needed. 

Chop the vegetables and herbs, tossing them in the dressing. Top with the pita and roasted corn, adding an extra pinch or two of sumac to finish.