Roasted Corn Salad

Labor Day weekend is great for barbecues, and this recipe makes a great side for barbecues. I love the flavor of the roasted corn mixed with the other veggies and spices!


3 ears corn

1 bell pepper

1 jalepeno

1/2 bunch cilantro

1 bunch green onion

2 limes

2 tsp. chili powder

1 tsp salt

1/2 tsp pepper



    1. Heat some olive oil in a large cast-iron skillet.
    2. Shuck the corn and roll each ear in the oil.
    3. Cook, turning occasionally, for about 10-15 minutes until the corn starts to char. Remove to a plate to cool.

4. Seed the bell pepper and jalapeno then chop into small pieces.

5. Chop the green onion and cilantro.

6. Use a sharp knife to remove kernels from the corn and place in a medium bowl.

7. Add the peppers, green onion, and cilantro and toss to mix.

8. Juice the limes into a smaller bowl and mix with the chili powder, salt, and pepper.

9. Pour dressing over the corn and mix together.

10. Refrigerate for at least a half hour to allow flavors to blend.

That’s it! Like I said, it’s super easy and delicious. I hope you had a great Labor Day. Thanks for stopping by.



3 thoughts on “Roasted Corn Salad

  1. Pingback: Roasted Corn Salad | Just an Opinion

  2. Pingback: Menu Plan Monday 9/12/16 | kingdomacademyhomeschool

  3. Pingback: Menu Plan Monday 3/20/17 | kingdomacademyhomeschool

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