Bake-Off® Contest 39, 2000
Rochester, New York

Roasted Corn and Pepper Salad

Mix up a peppy corn salad in minutes. Lime juice, cilantro and cumin add the zip!

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  • prep time 15 min
  • total time
  • ingredients 9
  • servings 7
 

Ingredients

2
(11-oz.) cans Green Giant® SteamCrisp® White Shoepeg Corn, drained
3/4
cup chopped red bell pepper
2
tablespoons olive oil
3
tablespoons chopped green onions
1 1/2
teaspoons sugar
1
to 1 1/2 teaspoons cumin
1/2
teaspoon salt
1
to 2 tablespoons lime juice
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet.
  • 2 Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
  • 3 Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.
  • 1 In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet.
  • 2 Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
  • 3 Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
140
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
410mg
410%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
30%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.