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RECIPE
14 INGREDIENTS 6 STEPS 30min

Roasted Corn Salad

5.0
1 Ratings
Fire-roasted corn with a spicy, tangy chili lime dressing. This corn salad makes for a delicious side or salsa for a Tex-Mex feast.
Roasted Corn Salad Recipe | SideChef
Fire-roasted corn with a spicy, tangy chili lime dressing. This corn salad makes for a delicious side or salsa for a Tex-Mex feast.
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
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Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
30min
Total Time
$0.81
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4 ears
1/2
Small Red Onion , diced
1/4 cup
Red Chili Peppers , diced
1/4 cup
Fresh Cilantro , finely chopped
1/4 tsp
Ground Cumin
1/4 tsp
Ground Coriander
1/4 tsp
Cayenne Pepper
to taste
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
153
FAT
5.7 g
PROTEIN
5.3 g
CARBS
24.4 g

Cooking Instructions

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Step 1
Heat a grill or grill pan to high heat. Husk and clean each ear of Corn (4 ears) . Rub them with Olive Oil (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 2
Roast ears over medium high heat, turning regularly, for about 20 minutes or until evenly blistered. Set aside to cool.
Step 3
While the corn roasts, prep the vegetables. Mix the Jalapeño Pepper (1) , Red Onion (1/2) , Roma Tomato (1) , and Red Chili Peppers (1/4 cup) . Add the Fresh Cilantro (1/4 cup) .
Step 4
When the corn is cool enough to handle, slowly cut the kernels off the cob over a large bowl or cutting board. Be warned that kernels will want to fly, so cut slowly. Combine roasted kernels with the other chopped vegetables and Ground Cumin (1/4 tsp) , Ground Coriander (1/4 tsp) , and Cayenne Pepper (1/4 tsp) .
Step 5
Add the Greek Yogurt (1/4 cup) , Lime Juice (1 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Mix everything together.
Step 6
Serve at room temperature or cold.

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Nutrition Per Serving
Calories
153
% Daily Value*
Fat
5.7 g
7%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
1.9 mg
1%
Carbohydrates
24.4 g
9%
Fiber
3.1 g
11%
Sugars
9.9 g
--
Protein
5.3 g
11%
Sodium
23.3 mg
1%
Vitamin D
--
--
Calcium
28.6 mg
2%
Iron
0.8 mg
4%
Potassium
356.9 mg
8%
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