Recipe by Kim Fusich
"Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day."
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fresh corn in husks
red bell pepper, diced
green bell pepper, diced
red onion, chopped
chopped fresh cilantro
garlic, peeled and minced
salt and pepper to taste
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. :)
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.
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Roasted Corn Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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