Description
A vibrant and flavorful corn salad that’s perfect for summer gatherings or BBQs.
Ingredients
Scale
- 4 ears of corn
- 1 red bell pepper
- 1 green bell pepper
- 1 small red onion
- 1 cup of cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
- Fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- Husk the corn and remove all silk strands.
- Place the corn on a baking sheet.
- Drizzle olive oil over the corn and season with salt and pepper.
- Roast the corn for 25-30 minutes, turning occasionally until golden.
- After the corn is roasted, let it cool slightly.
- Cut the kernels off the cob into a large bowl.
- Add diced red and green bell peppers, red onion, and halved cherry tomatoes to the bowl.
- Pour lime juice over the mixture and toss gently to combine.
- Add chopped cilantro and adjust seasoning as needed.
- Finish with garnishes and serve fresh.
Notes
Let the salad sit for a while before serving to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: corn salad, summer salad, roasted corn, BBQ, vegan salad