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Southwestern Roasted Corn Salad

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Recipe

Sweet and tender corn works perfectly as a make in advance side dish to go with your barbecue grill.

 

Yield

8 servings

Prep

20 min

Cook

20 min

Ready

55 min

Ingredients

Amount Measure Ingredient Features
8 ears corn
fresh in the husks
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1 each sweet red bell peppers
diced
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1 each green bell peppers
diced
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1 each red onion
chopped
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1 cup cilantro
fresh, chopped
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½ cup olive oil
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4 cloves garlic
peeled and minced
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3 each limes
juiced
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1 teaspoon sugar
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1 x salt
and pepper to taste
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1 tablespoon red hot pepper sauce
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Ingredients

Amount Measure Ingredient Features
8 ears corn
fresh in the husks
* Camera
1 each sweet red bell peppers
diced
Camera
1 each green bell peppers
diced
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1 each red onion
chopped
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237 ml cilantro
fresh, chopped
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118 ml olive oil
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4 cloves garlic
peeled and minced
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3 each limes
juiced
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5 ml sugar
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1 x salt
and pepper to taste
* Camera
15 ml red hot pepper sauce
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Directions

Fill a sink with water and soak the corn for about 20 minutes or more.

Preheat grill on high heat. Remove silk from the corn, but leave the husks. (The silk may catch on fire)

Place corn on the preheated grill. Cook, turning occasionally, 10 to 20 minutes, or until tender. Remove from heat, cool slightly, and discard the charred husks.

Cut the corn kernels from the cob, and place in a medium bowl. Add the red bell pepper, green bell pepper, and red onion. Toss to combine.

In a food processor, chop the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Process until smooth then pour over the corn salad and mix to disperse.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 15579% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 11% Vitamin C 70%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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