Southwestern Roasted Corn Salad

Name: Southwestern Roasted Corn Salad
Yield: 8
Cuisine: American
Ingredients: corn; sweet red bell peppers; green bell peppers; red onion; cilantro; olive oil; garlic; limes; sugar; salt; red hot pepper sauce

Submitted by Whit

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

EARS CORN
fresh in the husks *

EACH SWEET RED BELL PEPPERS
diced

EACH GREEN BELL PEPPERS
diced

EACH RED ONION
chopped

CUP CILANTRO
fresh, chopped

CUP OLIVE OIL

CLOVES GARLIC
peeled and minced

EACH LIMES
juiced

TEASPOON SUGAR

X SALT
and pepper to taste *

TABLESPOON RED HOT PEPPER SAUCE

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.