Roasted Corn and Pepper Salad

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

By Pillsbury Kitchens

August 18, 2016

Bake-Off® Contest 39, 2000

Vandana Pozzanghera

Rochester, New York

Ingredients

(11-oz.) cans White Shoepeg Corn, drained

3/4

cup chopped red bell pepper

tablespoons olive oil

tablespoons chopped green onions

1 1/2

teaspoons sugar

to 1 1/2 teaspoons cumin

1/2

teaspoon salt

to 2 tablespoons lime juice

tablespoons chopped fresh cilantro

Hide Images

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.