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.

prep: 20 mins cook: 20 mins additional: 15 mins total: 55 mins Servings: 8 Yield: 8 servings


  • 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


    Step 1

    Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

    Step 2

    Preheat grill for high heat. Remove silks from corn, but leave the husks.

    Step 3

    Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.

    Step 4

    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.

    Step 5

    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

Per Serving: 223 calories; protein 3.7g; carbohydrates 23.9g; fat 14.7g; sodium 355.6mg.


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