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Corn and Roasted Red Pepper Salad Recipe

Recipe by: unsane1047

"This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook25 m
  • Ready In30 m
  • 1Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
Footnotes
  • Cook's Note:
  • For an even better flavor, get whole cobs of sweet maize from your local farmer's market. Cut corn from the cob and oven-roast with a bit of unsalted butter. Maize is ready to be used in this recipe once kernels are slightly browned and fragrant.
Ingredients
  • 4 servings
  • 234 cals
  • 4 cups frozen corn
  • 1 1/2 cups pomegranate-infused red wine vinegar
  • 1 cup roasted red peppers, drained and chopped
  • 2 tablespoons dried cilantro
  • 1 1/2 tablespoons white sugar
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground ginger
Nutrition

Amount per serving ( 5 total)

  • Calories:
    234
    12%
  • Fat:
    5.6
    9%
  • Carbs:
    55
    18%
  • Protein:
    6.3
    13%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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