Corn and Roasted Red Pepper Salad

Corn and Roasted Red Pepper Salad

Made  times
unsane1047 0

"This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Most helpful
Most positive
Least positive

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 a...

Other stories that may interest you