Roasted Corn and Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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From Pillsbury Bake Off Ingredients:
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 |
Directions:
1. 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.
2. Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
3. Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
4. Sprinkle with cilantro. Serve immediately.
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