ROASTED CORN AND PEPPER SALAD
Mix up a peppy corn salad in minutes. Lime juice, cilantro and cumin add the zip!
Provided by Pillsbury Kitchens
Categories Side Dish
Yield 7
Number Of Ingredients 9
Steps:
- In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet.
- Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
- Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 410 mg, Sugar 5 g
CORN, ROASTED RED PEPPER AND CILANTRO SALAD
This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.
Provided by Jennifer Perillo
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
- For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
- Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.
CORN AND ROASTED RED PEPPER SALAD
This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.
Provided by unsane1047
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
ROASTED CORN AND PEPPER SALAD
Make and share this Roasted Corn and Pepper Salad recipe from Food.com.
Provided by carolinafan
Categories Corn
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
- Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
- Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
- Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 191.8, Fat 6.7, SaturatedFat 0.9, Sodium 239.1, Carbohydrate 34, Fiber 4.2, Sugar 2.4, Protein 4.8
SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
- Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
- Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
- Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.
CORN AND GREEN PEPPER SALAD
Delicious fresh corn salad.
Provided by LynneW
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
- Fill a large bowl with cold water and ice.
- Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
- Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 22 g, Fat 1.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 16.2 mg, Sugar 6.2 g
ROASTED CORN AND VEGETABLE SALAD
This lovely salad captures the best of vegetables and doesn't heat up to kitchen!
Provided by thedailygourmet
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
- Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
- Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
- Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
- Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 31.8 g, Fat 29.6 g, Fiber 10.8 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 529.5 mg, Sugar 6 g
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ROASTED CORN AND RED PEPPER SALAD RECIPE | MYRECIPES
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5/5 (1)Total Time 45 minsServings 8Calories 183 per serving
- Preheat a gas grill to medium. Oil grates; grill peppers, turning once or twice, until charred, 10 to 15 minutes. Transfer to a bowl; cover tightly. Let stand 10 minutes. Remove from bowl; scrape away skin.
- Brush corn with 1 Tbsp. olive oil; season with salt and pepper. Grill corn, turning, until lightly charred, 7 to 10 minutes. Remove from heat and cool.
- In a large bowl, whisk vinegar and mustard. Season with salt and pepper and whisk in remaining olive oil. Dice peppers; cut corn kernels from cobs. Mix peppers, corn, scallions and cilantro in bowl with dressing and toss. Season with salt and pepper. Serve at room temperature.
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