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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Servings 7

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( 4 ) Ratings

4 Ratings

5 Stars 29%

4 Stars 14%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 2 )

6148a846-ad49-452b-ba15-744d6cfdbbea

Bake-Off® Contest 39, 2000

Vandana Pozzanghera

Rochester, New York

ingredients 9
Prep Time 15 min
Total Time 0 min

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

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Directions

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.

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.

Review & Comments

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PETEONAMOS

report Posted May. 2, 2012 5:12 PM

Love! Love! Love this recipe! We were going to a Mexican-themed cookout at our neighbor's and I wanted something different to take. I searched Pillsbury.com and found this recipe. It was gone in no time and we have since made it many times for our own dinners. It is wonderful with just about anything off the grill as well as your Mexican favorites.

mtneece

report Posted May. 9, 2011 1:42 PM

This is utterly delicious! It took longer than I had expected to roast the corn and peppers under the broiler, about 12 minutes, but it was definately worth the wait. I used frozen corn that was brought to room temp and I was out of green onion, so threw in some chopped sweet onion. The flavors worked so well together. This one is a keeper!