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    You are in: Home / Recipes / Roasted Corn and Pepper Salad Recipe
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    Roasted Corn and Pepper Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    carolinafan's Note:

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    Units: US | Metric


    1. 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. 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. 3
      Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
    4. 4
      Sprinkle with cilantro. Serve immediately.

    Ratings & Reviews:

    • on July 02, 2010


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

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    • on May 26, 2008


      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.

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    • on June 01, 2006


      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 Grilled Strip Steaks With Horseradish Guacamole, a favorite of ours.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Roasted Corn and Pepper Salad

    Serving Size: 1 (184 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 191.7
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 239.0 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 4.1 g
    Sugars 2.3 g
    Protein 4.8 g

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