Southwestern Roasted Corn Salad Recipe

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Most Helpful Positive Review

Apr 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. :)

—KERI KENNELLY

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Most Helpful Critical Review

Jun 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.

—3UNDERTHEAGEOF4

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98 Ratings

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Apr 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.

—Jacqui

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Jan 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.

—ARMILLER

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Sep 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.

—tax pro

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Feb 17, 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.

—CanuckDownUnder

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Jul 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.

—Jillian

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Aug 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!

—Peach822

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Nutrition

Calories
223 kcal
11%

Carbohydrates
23.9 g
8%

Cholesterol
0 mg
0%

Fat
14.7 g
23%

Fiber
4.1 g
16%

Protein
3.7 g
7%

Sodium
356 mg
14%

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

Nutritional Information

Southwestern Roasted Corn Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 223
Calories from Fat: 133

% Daily Value *
Total Fat 14.7g 23 %
Saturated Fat 2.1g 10 %
Cholesterol 0mg 0 %
Sodium 356mg 14 %
Potassium 385mg 11 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 4.1g 16 %
Protein 3.7g 7 %
Sugars 5.5g
Vitamin A 22 %
Vitamin C 81 %
Calcium 3 %
Iron 10 %
** Thiamin 21 %
Niacin 18 %
Vitamin B6 11 %
Magnesium 15 %
Folate 32 %

* 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.