Southwestern Roasted Corn Salad Recipe

Name: Southwestern Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ears corn fresh in the husks; 1 each sweet red bell peppers diced; 1 each green bell peppers diced; 1 each red onion chopped; 1 cup cilantro fresh, chopped; 1/2 cup olive oil; 4 cloves garlic peeled and minced; 3 each limes juiced; 1 teaspoon sugar; 1 x salt and pepper to taste; 1 tablespoon red hot pepper sauce

Servings: persons

8 ears corn fresh in the husks
1 each sweet red bell peppers diced
1 each green bell peppers diced
1 each red onion chopped
1 cup cilantro fresh, chopped
1/2 cup olive oil
4 cloves garlic peeled and minced
3 each limes juiced
1 teaspoon sugar
1 x salt and pepper to taste
1 tablespoon red hot pepper sauce

1
Fill a sink with water and soak the corn for about 20 minutes or more.
2
Preheat grill on high heat.
3
Remove silk from the corn, but leave the husks.
4
(The silk may catch on fire)
5
Place corn on the preheated grill.
6
Cook, turning occasionally, 10 to 20 minutes, or until tender.
7
Remove from heat, cool slightly, and discard the charred husks.
8
Cut the corn kernels from the cob, and place in a medium bowl.
9
Add the red bell pepper, green bell pepper, and red onion.
10
Toss to combine.
11
In a food processor, chop the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce.
12
Process until smooth then pour over the corn salad and mix to disperse.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 11 ingredients. The key ingredients include: 8 ears corn fresh in the husks, 1 each sweet red bell peppers diced, 1 each green bell peppers diced, 1 each red onion chopped, and more.

Yes, Southwestern 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.

Southwestern Roasted Corn Salad

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