Southwestern Roasted Corn Salad

By Carynz

Ingredients

• Grilled Eggplant Salad
• Campfire Corn
• Grilled Corn on the Cob
• Easy Broccoli Salad
• Make Corn Pudding
• Arugula and Beet Salad
• Spicy Corn Salad
• Sufferin’ Succotash Corn Salad
• How to Grill Corn on the Cob
• How to Peel and Chop Onions
• Types of Cooking Oil
• Sugar and Sweeteners
• Types of Salt
• Garlic: Fresh Vs. Powdered
• 8 ears fresh corn in husks
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, chopped
• 1 cup chopped fresh cilantro
• 1/2 cup olive oil
• 4 cloves garlic, peeled and minced
• 3 limes, juiced
• 1 teaspoon white sugar
• salt and pepper to taste
• 1 tablespoon hot sauce

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Directions

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

Preheat grill for high heat. Remove silks from corn, but leave the husks.

Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.

Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Kitchen-Friendly View

PREP


20 mins

COOK


20 mins

READY IN

55 mins