Sweet Corn and Roasted Red Pepper Salad, photo by Jennifer RicePhoto by Jennifer Rice

Sweet Corn and Roasted Red Pepper Salad

Cuisine: Tex Mex
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings

Another easy and delicious recipe coming at you, don't worry if you cant get your hands on fresh corn you can totally use canned or frozen corn. The roasted red peppers are such great contrast to the crunchy sweet corn that makes this salad work so perfectly together.

I made this for a bbq chicken we had the other night, and it was a hit, not a single kernel left in the bowl.

Roasted red peppers are super simple to make and great served with crusty bread and olive oil, if you have not made them before here is a quick guide.

If you can get your hands on farmers market sweet corn and cut it of the cob, the taste of the salad is that much better. It's still a great salad with canned or frozen corn, I promise, but it's just fresh corn that for me represents the taste of summer.

 

Ingredients

  • 4 cups corn
  • 2 medium red peppers chopped into bite-size pieces
  • 4 tablespoons fresh basil chopped
  • 1 large avocadoes chopped
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1 pinch sea salt
  • 3 small chili finely chopped (optional)

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Directions

  1. In a large bowl, put the corn and the roasted red bell pepper, basil and chili pepper and toss. In a large bowl, put the corn and the roasted red bell pepper, basil and chili pepper and toss.
  2. Add the vinegar, olive oil, salt and pepper and mix well.

Chef Notes

Quick corn cooking guide: Place shucked corn into a large pot and cover with cold water. Add a tablespoon of sugar to keep corn sweet and tender(optional). Turn to high heat. When water comes to a rapid boil, pull corn out it's ready. * Chilies are optional

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