roasted corn salad

Southwestern Chipotle Corn Salad Recipe

Ingredients
 8 Ears fresh corn, husked
 1 cup Red onion, chopped (about 1/2 onion)
 1 Red pepper, chopped
 2 tbsp Lemon juice
 2 tbsp Lime juice
 ½ cup Olive oil
 ¼ tsp Cayenne pepper or harissa or red pepper flakes to taste
 ½ tsp Salt
 ½ tsp Freshly ground black pepper
Optional Ingredients
 ½ pt Grape tomatoes, sliced in half
 1 Avocado peeled and diced
 2-3 tbsp Roughly chopped fresh basil
Directions

1. Bring large pot of water to a boil. Drop in ears of corn, cover, and simmer 3-5 minutes. Remove from pot and cool 10 minutes.

2. Chop onion and pepper and heat a skillet with 1 Tbsp. oil. Sauté veggies over medium-high heat 5-7 minutes.

3. Stand husked corn on flat end and cut off kernels with a sharp knife. Add to large mixing bowl.

4. Drizzle lemon and lime juices and olive oil over the corn and stir. Sprinkle in seasonings, salt and pepper and stir.

5. Add sautéed onion and red pepper to bowl and stir.

6. Make ahead, cover and chill, or serve immediately at room temperature.

7. Optional additions: if you want to expand the salad or add color, stir in any or all of the avocado, tomato, basil just before serving.

Ingredients

Ingredients
 8 Ears fresh corn, husked
 1 cup Red onion, chopped (about 1/2 onion)
 1 Red pepper, chopped
 2 tbsp Lemon juice
 2 tbsp Lime juice
 ½ cup Olive oil
 ¼ tsp Cayenne pepper or harissa or red pepper flakes to taste
 ½ tsp Salt
 ½ tsp Freshly ground black pepper
Optional Ingredients
 ½ pt Grape tomatoes, sliced in half
 1 Avocado peeled and diced
 2-3 tbsp Roughly chopped fresh basil

Directions

Directions
1

1. Bring large pot of water to a boil. Drop in ears of corn, cover, and simmer 3-5 minutes. Remove from pot and cool 10 minutes.

2

2. Chop onion and pepper and heat a skillet with 1 Tbsp. oil. Sauté veggies over medium-high heat 5-7 minutes.

3

3. Stand husked corn on flat end and cut off kernels with a sharp knife. Add to large mixing bowl.

4

4. Drizzle lemon and lime juices and olive oil over the corn and stir. Sprinkle in seasonings, salt and pepper and stir.

5

5. Add sautéed onion and red pepper to bowl and stir.

6

6. Make ahead, cover and chill, or serve immediately at room temperature.

7

7. Optional additions: if you want to expand the salad or add color, stir in any or all of the avocado, tomato, basil just before serving.

Southwestern Chipotle Corn Salad Recipe

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