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|Southwestern Roasted Corn Salad|
"Corn has in no way tasted so top! This is a super aspect dish for a BBQ and tastes excellent on a hot summer season day."
- eight ears sparkling corn in husks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, chopped
- 1 cup chopped sparkling cilantro
- half cup olive oil
- 4 cloves garlic, peeled and minced
- 3 limes, juiced
- 1 teaspoon white sugar
- salt and pepper to taste
- 1 tablespoon hot sauce
|Prep : 20M||Cook : 8M||Ready in : 55M|
- Place the corn in a huge pot with sufficient water to cowl, and soak as a minimum 15 minutes.
- Preheat grill for excessive warmth. Remove silks from corn, however depart the husks.
- Place corn on the preheated grill. Cook, turning on occasion, 20 mins, or until soft. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and location in a medium bowl. Mix in the crimson bell pepper, inexperienced bell pepper, and pink onion.
- In a blender or meals processor, blend the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and warm sauce. Blend till clean, and stir into the corn salad.
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