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| Southwestern Roasted Corn Salad |
Corn has never tasted so great! This is an ideal side dish for a BBQ and tastes perfect on a sweltering summer day.
- Prep: 20 mins
- Cook: 20 mins
- Extra: 15 mins
- All out: 55 mins
- Servings: 8
- Yield: 8 servings
INGREDIENTS
- 8 ears new corn in husks
- 1 red ringer pepper, diced
- 1 green chime pepper, diced
- 1 red onion, chopped
- 1 cup hacked new cilantro
- ½ cup olive oil
- 4 cloves garlic, stripped and minced
- 3 limes, juiced
- 1 teaspoon white sugar
- salt and pepper to taste
- 1 tablespoon hot sauce
Stage 1
Place the corn in an enormous pot with sufficient water to cover, and splash something like 15 minutes.
Stage 2
Preheat barbecue for high intensity. Eliminate silks from corn, however leave the husks.
Stage 3
Put corn on the preheated barbecue. Cook, turning infrequently, 20 minutes, or until delicate. Eliminate from heat, cool somewhat, and dispose of husks.
Stage 4
Cut the corn parts from the cob, and spot in a medium bowl. Blend in the red chime pepper, green ringer pepper, and red onion.
Stage 5
In a blender or food processor, blend the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Mix until smooth, and mix into the corn salad.
Nourishment Facts
Per Serving: 223 calories; protein 3.7g; carbs 23.9g; fat 14.7g; sodium 355.6mg. Full Nutrition
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