Roasted Corn And Pepper Salad Recipes

CORN, ROASTED RED PEPPER AND CILANTRO SALAD

This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.

Provided by Jennifer Perillo

Time 20m

Yield 4 servings

Number Of Ingredients 9

Corn, Roasted Red Pepper and Cilantro Salad image

Steps:

For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
Freshly squeezed juice of 1/2 lime
2 cups cooked corn kernels (from 2 large ears)
1/2 cup roasted red peppers, chopped
1 medium shallot, thinly sliced
Handful of fresh cilantro, chopped
Sea salt and freshly ground black pepper

SOUTHWESTERN ROASTED CORN SALAD

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Provided by Kim Fusich

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

Southwestern Roasted Corn Salad image

Steps:

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
Preheat grill for high heat. Remove silks from corn, but leave the husks.
Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g

Ingredients

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

CORN AND ROASTED RED PEPPER SALAD

This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

Provided by unsane1047

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Corn and Roasted Red Pepper Salad image

Steps:

Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g

Ingredients

4 cups frozen corn
1 ½ cups pomegranate-infused red wine vinegar
1 cup roasted red peppers, drained and chopped
2 tablespoons dried cilantro
1 ½ tablespoons white sugar
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon chili powder
¼ teaspoon ground ginger

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Provided by Aaron McCargo Jr.

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Grilled Corn and Chipotle Pepper Salad image

Steps:

Preheat the grill to medium.
Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

Ingredients

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

CORN AND GREEN PEPPER SALAD

Delicious fresh corn salad.

Provided by LynneW

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 7

Corn and Green Pepper Salad image

Steps:

Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
Fill a large bowl with cold water and ice.
Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 22 g, Fat 1.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 16.2 mg, Sugar 6.2 g

Ingredients

2 ears fresh corn in the husk
¼ cup finely chopped green pepper
3 tablespoons chopped hot green chile peppers
2 tablespoons white vinegar
1 teaspoon white sugar
½ teaspoon ground cumin
freshly ground black pepper to taste