Southwest roasted corn salad

Chef Fred
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4 ears fresh corn, husk removed and roasted on the grill
1 15 oz. can black beans, well rinsed
1/4 cup chopped fresh cilantro
3 tsp. Minced garlic
1 medium red onion, small chop
1 cup sliced black olives
1 7oz. Can chopped green chilies
1/4 cup olive oil
1/4 cup fresh lime juice
2 tbsp. white wine vinegar
1 tsp. cumin
1 tsp. red chili powder
1/2 tsp. ground black pepper
1/2 tsp. salt
1 tsp. sugar

Basic Preparation

Preheat the grill to medium heat. Remove the husks and silk from the corn. Place the corn on the hot grill and allow to lightly char. This process takes about 15 minutes. Make sure that you folate the corn every 3 minutes to allow for even roasting. Remove from the heat and allow to cool. Once cool, take a shard knife and remove the corn from the cob. Place the corn in a large bowl.

Now, add the garlic, black olives, chopped onion, chopped cilantro, and chopped green chilies. Mix to combine evenly. Next, pour the lime juice, white wine vinegar, and olive oil to a small mixing bowl. Stir in all of the dry seasonings and mix until well blended. Pour the dressing mixture over the corn mixture and toss to coat evenly. Refrigerate for at least two hours to allow all of the flavors to merge. Serve with your favorite Summertime meal as a high flavor and low calorie side dish.

Prep time: 20 minutes
Grill time: 15 minutes
Passive time: 2 hours
Calories: 1 cup: 210
Servings: 8-10

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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