Roasted Corn Salad Recipe

Name: Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears Corn In Husk; 1 whole Small Onion, Quartered; 1 whole Jalapeno Pepper, Seeded, Halved; 1 whole Large Sweet Bell Pepper, Seeded, Cut In Half; 1 whole Large Tomato, Diced; 1 Tablespoon Lime Juice; 1/2 Tablespoons Chopped Cilantro Or Parsley; 1/2 Tablespoons Chipotle Powder Or Paprika; 1 dash Salt And Pepper; 1/4 cups Avocado, Peeled, Pitted, And Diced

Servings: persons

2 ears Corn In Husk
1 whole Small Onion, Quartered
1 whole Jalapeno Pepper, Seeded, Halved
1 whole Large Sweet Bell Pepper, Seeded, Cut In Half
1 whole Large Tomato, Diced
1 Tablespoon Lime Juice
1/2 Tablespoons Chopped Cilantro Or Parsley
1/2 Tablespoons Chipotle Powder Or Paprika
1 dash Salt And Pepper
1/4 cups Avocado, Peeled, Pitted, And Diced

1
Soak corn in a bowl of water for about 10-30 minutes.
2
Spray grill with cooking spray and preheat grill to medium heat for about 5 minutes.
3
Place corn, onion, jalapeno and bell pepper on grill; cook for about 10 minutes, turning every two minutes or until corn is slightly roasted, peppers are charred and onions are slightly charred. The peppers and onions will cook a little quicker than the corn, so be careful to watch your vegetables.
4
Place charred peppers in a brown paper lunch bag, seal the bag and let them steam and cool off. Once cool enough to handle, carefully peel away the skin. Cut corn kernels off of the cob by placing the ear in a bowl and carefully using a knife to cut down the cob and cut off the kernels.
5
Chop onion and peppers into bite size pieces.
6
In a medium bowl, combine corn, onion, peppers, tomatoes, lime juice, cilantro, chipotle powder, salt, pepper and avocado.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ears Corn In Husk, 1 whole Small Onion, Quartered, 1 whole Jalapeno Pepper, Seeded, Halved, 1 whole Large Sweet Bell Pepper, Seeded, Cut In Half, and more.

Yes, Roasted Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn Salad

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