Southwestern Roasted Corn Salad Recipe -
Southwestern Roasted Corn Salad Recipe
  • READY IN 55 mins

Southwestern Roasted Corn Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    55 mins


  1. Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
  2. Preheat grill for high heat. Remove silks from corn, but leave the husks.
  3. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
  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.
  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.
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Reviews More Reviews

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. :)

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.

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.

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.

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.

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.

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.

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!


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  • 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.

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