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Corn and Roasted Red Pepper Salad


"This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal."
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30 m servings 234 cals
Original recipe yields 4 servings

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  1. 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.


  • 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: 234 calories; 5.6 g fat; 55 g carbohydrates; 6.3 g protein; 0 mg cholesterol; 210 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 1½ cup o...

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 a...