Corn And Roasted Red Pepper Salad Recipes

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ROASTED CORN AND PEPPER SALAD



Roasted Corn and Pepper Salad image

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

Provided by Pillsbury Kitchens

Categories     Side Dish

Yield 7

Number Of Ingredients 9

2 (11-oz.) cans White Shoepeg Corn, drained
3/4 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons chopped green onions
1 1/2 teaspoons sugar
1 to 1 1/2 teaspoons cumin
1/2 teaspoon salt
1 to 2 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Steps:

  • In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15x10x1-inch baking pan or on cookie sheet.
  • Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
  • Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well. Sprinkle with cilantro. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 410 mg, Sugar 5 g

CORN AND ROASTED RED PEPPER SALAD



Corn and Roasted Red Pepper Salad image

This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

Provided by unsane1047

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

4 cups frozen corn
1 ½ cups pomegranate-infused red wine vinegar
1 cup roasted red peppers, drained and chopped
2 tablespoons dried cilantro
1 ½ tablespoons white sugar
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon chili powder
¼ teaspoon ground ginger

Steps:

  • Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g

CORN, ROASTED RED PEPPER AND CILANTRO SALAD



Corn, Roasted Red Pepper and Cilantro Salad image

This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.

Provided by Jennifer Perillo

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
Freshly squeezed juice of 1/2 lime
2 cups cooked corn kernels (from 2 large ears)
1/2 cup roasted red peppers, chopped
1 medium shallot, thinly sliced
Handful of fresh cilantro, chopped
Sea salt and freshly ground black pepper

Steps:

  • For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  • For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
  • Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

CORN AND ROASTED RED PEPPER SALAD



Corn and Roasted Red Pepper Salad image

Provided by Gaby

Categories     Salad

Number Of Ingredients 11

6 ears fresh corn
3 red bell peppers (roasted and diced)
1/2 cup sun dried tomatoes (diced)
1/2 cup fresh buffalo mozzarella (cut into small bite sized pieces)
4 tbsp fresh basil (chiffonade)
4 tbsp flat leaf parsley (roughly chopped)
3 chili peppers (finely chopped)
2 tbsp white wine vinegar
2 tbsp olive oil
sea salt
pepper

Steps:

  • Remove the corn from the husk and transfer kernels into a large bowl. Add the roasted red bell pepper, sun dried tomatoes, mozzarella, basil, parsley and chili pepper and toss. Add the white wine vinegar and olive oil, salt and pepper and mix well. Serve as a side dish or as a salad under a piece of chicken or fish.

SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD



Sweet Corn and Roasted Red Pepper Arugula Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup raw whole almonds
1/2 teaspoon ground cumin
5 tablespoons olive oil
3 ears corn, shucked, kernels removed
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1/2 jalapeño or Fresno chile, seeded and minced
Kosher salt and freshly ground black pepper
2 cups arugula (about 5 ounces)
8 ounces jarred roasted red peppers, drained and thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
  • Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
  • Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
  • Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

4 medium red bell peppers
1 teaspoon extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1/4 cup pitted Kalamata olives
1/2 teaspoon red-wine vinegar
1 teaspoon lemon zest
Coarse salt and ground pepper
Fresh basil leaves, for serving

Steps:

  • Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
  • Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS



Arugula and Corn Salad With Roasted Red Peppers and White Beans image

Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 14

1 ear sweet corn
3 cups baby or wild arugula
2 red bell peppers, roasted
1 1/2 cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans
1 tablespoon chopped chives
1 tablespoon slivered fresh basil (more to taste)
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 small garlic clove, pureed or put through a press
1/4 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1/4 cup shaved Parmesan

Steps:

  • Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
  • Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
  • Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
  • Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams

CORN 'N' RED PEPPER MEDLEY



Corn 'n' Red Pepper Medley image

This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SOUTHWESTERN ROASTED CORN SALAD



Southwestern Roasted Corn Salad image

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

Provided by Kim Fusich

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ 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

Steps:

  • Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
  • Preheat grill for high heat. Remove silks from corn, but leave the husks.
  • Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
  • 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.
  • 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.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g

ORZO, CORN, AND ROASTED PEPPER SALAD



Orzo, Corn, and Roasted Pepper Salad image

Make and share this Orzo, Corn, and Roasted Pepper Salad recipe from Food.com.

Provided by cecile242

Categories     European

Time 40m

Yield 2/3 cup, 8 serving(s)

Number Of Ingredients 12

2 red bell peppers
1 cup uncooked orzo pasta
3 ears shucked corn
1 medium red onion
1 jalapeno pepper, minced
1/4 cup thinly sliced green onion
1/4 cup chopped flat leaf parsley
3 tablespoons white wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced

Steps:

  • Preheat broiler.
  • Cut bell peppers in half lenghtwise, discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel and chop.
  • Prepare grill to medium-high heat.
  • Cook orzo in boiling water, according to package instructions. Drain, rinse, and set aside in a large bowl.
  • Brush 1/2 Tablespoon of Olive oil on corn and onion slices. Place them on grill rack, and grill about 5 minutes, until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion.
  • Add bell pepper, corn, red onion, green onions, parsley, and jalapenos to the orzo.
  • In a small ramekin or bowl, combine olive oil, vinegar, garlic, salt and pepper.
  • Toss with salad to combine.

Nutrition Facts : Calories 164.7, Fat 3.5, SaturatedFat 0.5, Sodium 302, Carbohydrate 30.6, Fiber 2.9, Sugar 3.8, Protein 4.8

ROASTED CORN AND PEPPER SALAD



Roasted Corn and Pepper Salad image

Make and share this Roasted Corn and Pepper Salad recipe from Food.com.

Provided by carolinafan

Categories     Corn

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

2 (13 ounce) cans white shoepeg corn, drained
3/4 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons chopped green onions
1 1/2 teaspoons sugar
1 -1 1/2 teaspoon cumin
1/2 teaspoon salt
1 -2 tablespoon lime juice
2 tablespoons chopped fresh cilantro

Steps:

  • In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
  • Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
  • Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
  • Sprinkle with cilantro. Serve immediately.

Nutrition Facts : Calories 191.8, Fat 6.7, SaturatedFat 0.9, Sodium 239.1, Carbohydrate 34, Fiber 4.2, Sugar 2.4, Protein 4.8

CORN AND RED PEPPER BARLEY SALAD



Corn and Red Pepper Barley Salad image

Here's a delicious way to present barley at its best. Instead of being lost in a sea of other ingredients in a soup or stew, that basic grain plays a starring role in the delicious chilled salad created by our Test Kitchen staff. Sweet corn and red pepper lend it a summery taste and color. Try taking a bowl to pass at your next picnic.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 16

8 cups water
1-1/2 cups uncooked medium pearl barley
1-1/2 teaspoons salt
1 medium sweet red pepper
2 cups fresh or frozen corn, thawed
2/3 cup thinly sliced green onions, divided
1/3 cup grated Parmesan cheese
SALAD DRESSING:
1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/4 teaspoons pepper
1/4 cup olive oil

Steps:

  • In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside., Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper., In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.

Nutrition Facts : Calories 256 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 509mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

SPOONBREAD



Spoonbread image

Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It's slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don't worry if crawfish isn't available to you: Spoonbread is still wonderful without it.

Provided by Millie Peartree

Categories     dinner, casseroles, seafood, main course, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

3/4 cup unsalted butter, melted, plus more for greasing the pan and serving
1 1/4 cups all-purpose flour
3/4 cup stone-ground cornmeal
1/4 cup granulated sugar
2 teaspoons coarse kosher salt
1 teaspoon baking powder
1/2 teaspoon black pepper
1 (15-ounce) can whole kernel corn, drained (or use 1 1/2 cups fresh corn kernels from 2 large ears of corn)
1 (14.75-ounce) can creamed corn
1 1/2 cups sour cream
2 large eggs, beaten
1 teaspoon vanilla extract
1 pound shelled frozen crawfish, defrosted and patted dry, or 1 pound shelled fresh crawfish (or skip crawfish altogether)
A handful of chopped chives (optional)

Steps:

  • Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
  • To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
  • Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
  • Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
  • Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.

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2019-06-27 Chop parsley and dice avocado. Set aside. When peppers and corn are done in oven remove and set corn aside until cool enough to handle. Place peppers in a heat safe …
From theflourhandprint.com


BREWER'S IGA STORES - RECIPE: ROASTED PEPPER, CORN AND BEAN SALAD
Place pepper on pan under preheated broiler 2 inches from heat. Broil 15 to 18 minutes, turning pepper as each side becomes charred. When pepper is cool enough to handle, rub or peel …
From brewersstores.iga.com


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Top Asked Questions

How to cook corn and red pepper salad on the grill?
This roasted corn and red pepper salad is the perfect warm weather side. Preheat a gas grill to medium. Oil grates; grill peppers, turning once or twice, until charred, 10 to 15 minutes. Transfer to a bowl; cover tightly. Let stand 10 minutes.
What is in a corn salad recipe?
Directions. Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes. Simple, beautiful & delicious summer salad.
How to cook corn on the grill with mustard?
Grill corn, turning, until lightly charred, 7 to 10 minutes. Remove from heat and cool. In a large bowl, whisk vinegar and mustard. Season with salt and pepper and whisk in remaining olive oil. Dice peppers; cut corn kernels from cobs. Mix peppers, corn, scallions and cilantro in bowl with dressing and toss.
What is the best way to cook corn on the cob?
Brush corn with 1 Tbsp. olive oil; season with salt and pepper. Grill corn, turning, until lightly charred, 7 to 10 minutes. Remove from heat and cool. In a large bowl, whisk vinegar and mustard. Season with salt and pepper and whisk in remaining olive oil. Dice peppers; cut corn kernels from cobs.

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