How to Make Southwestern Roasted Corn Salad - A Step-by-Step Guide

Nothing says summer quite like the refreshing taste of sweet corn. And when you take that sweet corn and turn it into a delicious, Southwestern-inspired salad, you've got yourself the perfect side dish for any outdoor gathering. This Southwestern Roasted Corn Salad takes the classic flavors of the Southwest and combines them with the smoky sweetness of roasted corn to create a dish that's sure to impress.

Roasting the corn gives it a depth of flavor that perfectly complements the spic...

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Ingredients

  • 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
  • ½ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    223 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Sodium: 356mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 4g
    • Vitamin C: 49mg
    • Calcium: 23mg
    • Iron: 1mg
    • Potassium: 385mg