Southwestern Roasted Corn Salad Good Recipes

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Southwestern Roasted Corn Salad

"Corn has never tasted so properly! This is an excellent side dish for a BBQ and tastes terrific on a warm summer day."

Ingredients :

eight ears fresh corn in husks
1 crimson bell pepper, diced
1 inexperienced bell pepper, diced
1 purple onion, chopped
1 cup chopped clean cilantro
1/2 cup olive oil
four cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to flavor
1 tablespoon warm sauce

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

Place the corn in a big pot with enough water to cowl, and soak at least 15 minutes.
Preheat grill for excessive warmth. Remove silks from corn, but leave the husks.
Place corn at the preheated grill. Cook, turning every so often, 20 minutes, or until gentle. Remove from warmness, cool barely, and discard husks.
Cut the corn kernels from the cob, and location in a medium bowl. Mix within the purple bell pepper, inexperienced bell pepper, and pink onion.
In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend till easy, and stir into the corn salad.

Notes :

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