Southwestern Roasted Corn Salad
Servings 12
Prep time:
Cook time:
Calories per serving: 130
Ingredients:
Cook time:
Calories per serving: 130
8 ears Albertson's Sweet Corn
1 Red Bell Peppers
1 Large Green Bell Peppers
1 Red Onions
1 cup chopped, fresh, Cilantro
1/2 cup Davinci 100% Pure Olive Oil
4 peeled, minced garlic cloves
3 wholes limes juiced
1 teaspoon C&H Pure Cane White Sugar
salt to taste
pepper to taste
1 tablespoon Cholula - Hot Sauce
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.
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://allrecipes.com/recipe/southwestern-roasted-corn-salad
