Southwestern Roasted Corn Salad

Name: Southwestern Roasted Corn Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 8 ears fresh corn in husks; 237 milliliters chopped fresh cilantro; 4 cloves garlic, peeled and minced; 1 green bell pepper, diced; 1 Tbsp hot sauce; 3 limes, juiced; 118 milliliters olive oil; 1 red bell pepper, diced; 1 red onion, chopped; 8 servings salt and pepper to taste; 1 teaspoon white sugar

Southwestern Roasted Corn Salad might be a good recipe to expand your side dish recipe box. This recipe serves 8. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 217 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up ears corn in husks, sugar, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

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

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Water

Corn

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Pot

Preheat grill for high heat.

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Grill

Remove silks from corn, but leave the husks.

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Corn

Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender.

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Corn

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Grill

Remove from heat, cool slightly, and discard husks.

Cut the corn kernels from the cob, and place in a medium bowl.

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Corn Kernels

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Bowl

Mix in the red bell pepper, green bell pepper, and red onion.

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Green Pepper

Red Pepper

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.

Ingredients you will need

Lime Juice