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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Southwestern Roasted Corn Salad Recipe

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This recipe for Southwestern Roasted Corn Salad is from Tammy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ears fresh corn in husks

1 red bell pepper, diced

1 green bell pepper, diced

1 red onion, chopped

2 avocados - peeled, pitted, and diced

1 cup chopped fresh cilantro

1/2 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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes, Cook 20 minutes

 

 

 

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