Southwestern Roasted Corn Salad

Southwestern Roasted Corn Salad


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


55 m servings 223 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 123 Ratings


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,...

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 :) ...

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...

This recipe was time consuming and just plain in taste. I have other recipes with black beans and corn that require so little time and are big on taste. Save the time and expense of this one.

Great salad, the dressing is perfect. I used a bag of frozen corn that I thawed vs. fresh to save on time. Other than that I didn't change a thing.

I made this exactly as the recipe suggests and found it a bit bland. I added about 3/4 ts of cumin and used about 1 ts of sriracha hot chile sauce.

Very tangy - and colourful, too! I make this as a salad with a base of arugula and baby endive, using the bell peppers, onion, and corn as more of a garnish. Yellow bell pepper is a great additi...

Hubby made this last night. He used canned corn but no other changes and it is delicious. Very fresh and crunchy! And colorful presentation. Would love to try it with the roasted corn!

I gave it 5 stars because I could eat the whole bowl for dinner. My husband said it was better after it sat for an hour or so and I have to agree. I added an avacado and more hot sauce. Next tim...