Southwestern Roasted Corn Salad

Southwestern Roasted Corn Salad

92 Reviews 11 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    55 m
Kim Fusich
Recipe by  Kim Fusich

“Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
  2. Preheat grill for high heat. Remove silks from corn, but leave the husks.
  3. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
  4. Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
  5. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

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Reviews (92)

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This recipe was pretty good...even my son liked it! I did make a few adjustments: I only used 1/2 a red onion and that was plenty. I added a can of black beans. The sauce seemed a little bland, so I added more hot sauce, a splash of cider vinegar, a dash of taco seasoning (I already had it out for another recipe) and some cumin. It was a hit! :) A tip for de kerneling the cob: use a large bowl and a small bowl. Turn the small bowl upside down and put it inside the large bowl. Stand the ear of corn up on the upside down bowl and run your knife down along the edge of the cob. All of the kernels will fall into the bigger bowl, instead of all over your counter. :)



This recipe was delicious and so easy! The only change I made was to use frozen corn instead of fresh, and I grilled it on my George Foreman grill. Turned out fantastic with much less work :) The cilantro dressing is amazing.



This was a GREAT recipe! I'm not big on green peppers - so I added chopped tomato and avocado. I served it as a salsa with homemade tortilla chips. You could add just about any vegetable that you like. Everyone loved it! I will make this again and again.

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Amount Per Serving (8 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Roasted Corn and Heirloom Tomato Salad


next recipe:

Chef Scott's Smoked Corn Relish Salad