Fresh roasted corn salad with peppers, tomatoes, and a zesty lime dressing, a vibrant side dish for any barbecue or picnic
Roasted Corn Salad
Prep Time: 15 Cook Time: 30 Servings: 6
Source: Tinkskitchen.com
Ingredients
- 6 ears freshly shucked corn
- 1 medium green bell pepper, diced
- 2 medium Roma (plum) tomatoes, diced
- ¼ cup diced red onion
- ½ bunch fresh cilantro, chopped, or more to taste
- 2 teaspoons olive oil, or to taste
- salt and ground black pepper to taste
Directions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
- Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
- Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.
Notes:
Jun 10, 2012
This has to be one of the best side dishes ever! Fresh sweet corn, I wish it didn't hate my Crohn's. I eat it anyway, and just suffer, because you can't not live your life.
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