Corn and Roasted Red Pepper Salad Recipe - Allrecipes.com
Corn and Roasted Red Pepper Salad Recipe
  • READY IN 30 mins

Corn and Roasted Red Pepper Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  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.
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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.
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Reviews More Reviews

Oct 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.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 55 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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