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Southwestern Roasted Corn Salad

Southwestern Roasted Corn Salad

Name: Southwestern Roasted Corn Salad
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
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

Rating: 4.44 stars

152 Ratings
114 Reviews
14 Photos

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

By Kim Fusich

Gallery

Recipe Summary

prep:

20 mins

cook:

20 mins

additional:

15 mins

total:

55 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

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Step 2

Preheat grill for high heat. Remove silks from corn, but leave the husks.
Step 3

Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
Step 4

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.
Step 5

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

Per Serving:

223 calories; protein 3.7g; carbohydrates 23.9g; fat 14.7g; sodium 355.6mg. Full Nutrition

Reviews (114)

Most helpful positive review

KERI KENNELLY

04/20/2008

This recipe was pretty good...even my son liked it! I did make a few adjustments: I only used 1/2 a red onion and that was plenty. I added a can of black beans. The sauce seemed a little bland so I added more hot sauce a splash of cider vinegar a dash of taco seasoning (I already had it out for another recipe) and some cumin. It was a hit!:) A tip for de kerneling the cob: use a large bowl and a small bowl. Turn the small bowl upside down and put it inside the large bowl. Stand the ear of corn up on the upside down bowl and run your knife down along the edge of the cob. All of the kernels will fall into the bigger bowl instead of all over your counter.:) Read More

Helpful

(170)

Most helpful critical review

tax pro

09/05/2005

I made this exactly as the recipe suggests and found it a bit bland. I added about 3/4 ts of cumin and used about 1 ts of sriracha hot chile sauce. Read More

Helpful

(16)

152 Ratings

5 star values: 96
4 star values: 37
3 star values: 11
2 star values: 6
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

KERI KENNELLY

04/20/2008

Helpful

(170)

Jacqui

04/11/2005

This recipe was delicious and so easy! The only change I made was to use frozen corn instead of fresh, and I grilled it on my George Foreman grill. Turned out fantastic with much less work :) The cilantro dressing is amazing. Read More

Helpful

(66)

ARMILLER

01/25/2004

This was a GREAT recipe! I'm not big on green peppers - so I added chopped tomato and avocado. I served it as a salsa with homemade tortilla chips. You could add just about any vegetable that you like. Everyone loved it! I will make this again and again. Read More

Helpful

(42)

3UNDERTHEAGEOF4

06/13/2005

This recipe was time consuming and just plain in taste. I have other recipes with black beans and corn that require so little time and are big on taste. Save the time and expense of this one. Read More

Helpful

(16)

tax pro

09/05/2005

I made this exactly as the recipe suggests and found it a bit bland. I added about 3/4 ts of cumin and used about 1 ts of sriracha hot chile sauce. Read More

Helpful

(16)

CanuckDownUnder

02/18/2005

Very tangy - and colourful too! I make this as a salad with a base of arugula and baby endive using the bell peppers onion and corn as more of a garnish. Yellow bell pepper is a great addition too. Read More

Helpful

(15)

Jillian

07/27/2009

Great salad the dressing is perfect. I used a bag of frozen corn that I thawed vs. fresh to save on time. Other than that I didn't change a thing. Read More

Helpful

(15)

Peach822

08/14/2004

Hubby made this last night. He used canned corn but no other changes and it is delicious. Very fresh and crunchy! And colorful presentation. Would love to try it with the roasted corn! Read More

Helpful

(12)

Flashsmith

06/16/2004

I gave it 5 stars because I could eat the whole bowl for dinner. My husband said it was better after it sat for an hour or so and I have to agree. I added an avacado and more hot sauce. Next time I'll add finely minced Jalapino. Pretty time consuming so I don't know how often I'll make it. Read More

Helpful

(9)

More Reviews

Back to Southwestern Roasted Corn Salad

All Reviews for Southwestern Roasted Corn Salad

- of Reviews

Southwestern Roasted Corn Salad

Servings Per Recipe: 8
Calories: 223.1

% Daily Value *

protein: 8 %

carbohydrates: 8 %

dietary fiber: 17 %

sugars:

fat: 23 %

saturated fat: 10 %

vitamin a iu: 22 %

niacin equivalents: 18 %

vitamin b6: 12 %

vitamin c: 81 %

folate: 15 %

calcium: 2 %

iron: 5 %

magnesium: 15 %

potassium: 11 %

sodium: 14 %

thiamin: 21 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Southwestern Roasted Corn Salad

1 of 114

All Reviews

KERI KENNELLY

04/20/2008

Helpful

(170)

Jacqui

04/11/2005

Helpful

(66)

ARMILLER

01/25/2004

Helpful

(42)

3UNDERTHEAGEOF4

06/13/2005

This recipe was time consuming and just plain in taste. I have other recipes with black beans and corn that require so little time and are big on taste. Save the time and expense of this one.

Helpful

(16)

tax pro

09/05/2005

I made this exactly as the recipe suggests and found it a bit bland. I added about 3/4 ts of cumin and used about 1 ts of sriracha hot chile sauce.

Helpful

(16)

CanuckDownUnder

02/18/2005

Very tangy - and colourful too! I make this as a salad with a base of arugula and baby endive using the bell peppers onion and corn as more of a garnish. Yellow bell pepper is a great addition too.

Helpful

(15)

Jillian

07/27/2009

Great salad the dressing is perfect. I used a bag of frozen corn that I thawed vs. fresh to save on time. Other than that I didn't change a thing.

Helpful

(15)

Peach822

08/14/2004

Hubby made this last night. He used canned corn but no other changes and it is delicious. Very fresh and crunchy! And colorful presentation. Would love to try it with the roasted corn!

Helpful

(12)

Flashsmith