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My review
Corn and Roasted Red Pepper Salad
unsane1047
"This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal."
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Ingredients
30 m servings 234 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- 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. Full nutrition
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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 1½ cup o...