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Roasted Corn and Pepper Salad

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By Pillsbury Kitchens
Updated Aug 18, 2016
Bake-Off® Contest 39, 2000
Vandana Pozzanghera
Rochester, New York
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Mix up a peppy corn salad in minutes. Lime juice, cilantro and cumin add the zip!

Roasted Corn and Pepper Salad

  • Prep Time 15 min
  • Total 0 min
  • Ingredients 9
  • Servings 7
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Ingredients

  • 2 (11-oz.) cans 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

Instructions

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

Nutrition

140 Calories
5g Total Fat
2g Protein
21g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
140
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
410mg
17%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
8%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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