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Grilled Corn, Tomato and Chipotle Pepper Salad


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  • 2 cups corn
  • 1/2 red bell pepper, diced
  • 1/2 red onion, chopped
  • 4 Roma tomatoes diced
  • 2 tablespoons sliced green onion
  • 2 chipotle peppers, minced
  • 3 tablespoons chopped fresh cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 lime, juiced
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon coarsely ground black pepper



Step 1

Preheat the oven to 450. Toss peppers, corn, tomatoes with oil salt pepper.
Place in glass dish and roast until golden brown.

Remove the corn from oven and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.


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