Roasted Corn, Smoked Paprika and Lime Salad

Name: Roasted Corn, Smoked Paprika and Lime Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4-6 serving(s)
Ingredients: 946.36 ml corn kernels (fresh or frozen); 59.14 ml extra virgin olive oil; 14.79 ml fresh lime juice; 2 garlic cloves, minced; 1 small red onion, finely diced; 1 small red bell pepper, finely diced; 4.92 ml smoked paprika; sea salt; fresh ground pepper; 14.79 ml fresh cilantro, chopped

Submitted by Chef Regina V. Smith

"This recipe is from the famous and funky Pan Chancho Bakery in Kingston, Ontario, Canada. The nice thing about this recipe is that you can make it with frozen corn during the winter and still achieve that beautiful summer time taste. It is a sinfully easy recipe that produces a bold flavour. Use a high quality extra virgin olive oil. You must also use smoked paprika for this dish. Don't substitute plain paprika as you will be disappointed in the results."

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photo by Starrynews

Ready In:: 22mins
Ingredients:: 10
Serves:: 4

ingredients

946.36 ml corn kernels (fresh or frozen)
59.14 ml extra virgin olive oil
14.79 ml fresh lime juice
2 garlic cloves, minced
1 small red onion, finely diced
1 small red bell pepper, finely diced
4.92 ml smoked paprika
sea salt
fresh ground pepper
14.79 ml fresh cilantro, chopped

directions

Preheat oven to 400°F.
Mix all ingredients, except cilantro, together in a large bowl.
Spread ingredients onto a large cookie sheet in a thin layer.
Roast for 10 to 12 minutes. If you are using frozen corn you will need to increase your roasting time by about 5 minutes.
Remove from oven and let cool.
Mix in the cilantro and adjust seasonings, if required.

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Reviews

It is so festive looking with all of the bright colors! The blend of flavors is wonderful - we had wonderfully sweet fresh bicolor corn from the farmer's market, which went nicely with the lime and seasonings. There was a nice crunch from the pepper too. Thanks for sharing!

Starrynews

RECIPE SUBMITTED BY

Chef Regina V. Smith

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.

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