Roasted Corn and Pepper Salad

Total Time
Prep 15 mins
Cook 10 mins

From Pillsbury Bake Off

Ingredients Nutrition


  1. In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
  2. Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
  3. Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
  4. Sprinkle with cilantro. Serve immediately.


Most Helpful

Freakin delicious. Didn't need any sugar. Added jalapenos.

dinahmite July 02, 2010

Just the recipe I was looking for! Because I didn't have the time, I skipped the roasting part and this was still GREAT! Will look forward to making it the next time just as posted! Thanks for sharing.

SReiff May 26, 2008

Made this exactly as written and it was great. I can only imagine that fresh corn would make it better, so will try that next since corn is in season soon. Served with Grilled Strip Steaks with Horseradish Guacamole Recipe #66541, a favorite of ours.

vholland June 01, 2006

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