Corn and Roasted Red Pepper Salad

Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

By unsane1047
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Cook's Note:

For an even better flavor, get whole cobs of sweet maize from your local farmer's market. Cut corn from the cob and oven-roast with a bit of unsalted butter. Maize is ready to be used in this recipe once kernels are slightly browned and fragrant.

Nutrition Facts

Per Serving:
233.7 calories; 6.3 g protein; 55 g carbohydrates; 0 mg cholesterol; 210.5 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

lutzflcat
Rating: 5 stars
10/21/2014
I've never had pomegranate-infused red wine vinegar and wasn't about to buy it for one recipe (done that type thing tooooo many times). I did have some pomegranate juice in the fridge which I added to red wine vinegar which I think was fine. IMO unless you're a pomegranate-infused red wine vinegar lover I think you'll be happy just with a good-quality red wine vinegar. We had this salad (which I served chilled) with some grilled jalapeño chicken sausages and really enjoyed it. And I agree with the recipe author it would be a good addition to a Mexican meal. Good balance of sweet sour and spicy. Read More
Helpful
(1)

Most helpful critical review

Mike H
Rating: 2 stars
11/30/2015
Several things made me suspicious about this recipe. First it only had one review. Second I was leery of something calling itself a salad - but you have to boil it for 25 minutes in 1 cup of vinegar and lastly...why would I want to boil the delicate flavor of roasted red peppers in vinegar and hot spices for 25 minutes? So I proceeded with low expectations. Bottom line is - this is ok and some might like it. Better name for this recipe would be 'Corn with a Kick.' Not my taste. Read More
Helpful
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Rating: 5 stars
10/21/2014
I've never had pomegranate-infused red wine vinegar and wasn't about to buy it for one recipe (done that type thing tooooo many times). I did have some pomegranate juice in the fridge which I added to red wine vinegar which I think was fine. IMO unless you're a pomegranate-infused red wine vinegar lover I think you'll be happy just with a good-quality red wine vinegar. We had this salad (which I served chilled) with some grilled jalapeño chicken sausages and really enjoyed it. And I agree with the recipe author it would be a good addition to a Mexican meal. Good balance of sweet sour and spicy. Read More
Helpful
(1)
Mike H
Rating: 2 stars
11/30/2015
Several things made me suspicious about this recipe. First it only had one review. Second I was leery of something calling itself a salad - but you have to boil it for 25 minutes in 1 cup of vinegar and lastly...why would I want to boil the delicate flavor of roasted red peppers in vinegar and hot spices for 25 minutes? So I proceeded with low expectations. Bottom line is - this is ok and some might like it. Better name for this recipe would be 'Corn with a Kick.' Not my taste. Read More
Helpful
(1)
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