Chipotle-corn salad
Enjoy the smoky flavors of chipotle and the sweet crunch of corn in this vibrant salad bursting with fresh ingredients. Perfect for a light and satisfying meal.
Ingredients:
- 3 red bell peppers, cored and seeded but left whole
- 15 ears of corn, husked
- 1/2 cup extra-virgin olive oil
- 1 small red onion, halved and sliced thinly
- 1/3 cup fresh lime juice
- 1 teaspoon salt
- Freshly ground pepper
- 2 cups chopped cilantro
Instructions:
- Prepare the grill and cook the peppers on high heat, turning occasionally, until they are charred all over, which should take approximately 20 minutes. Place the roasted peppers in a bowl, cover them with plastic wrap, and allow them to steam for 10 minutes. After steaming, remove the skin from the peppers and slice them into thin strips about 1/4 inch wide.Coat the corn with 1/4 cup of olive oil and grill over medium-high heat until they develop charred areas and are slightly crispy, which should take around 7 minutes. Let the corn cool down a bit before cutting the kernels off the cob in a large bowl.Combine the grilled corn, peppers, and red onion in the bowl. Mix in lime juice, the remaining 1/4 cup of olive oil, and cilantro. Toss the ingredients together thoroughly. Season the salad with salt and pepper, toss again, and then it is ready to be served.
Summary:
- Calories: 968 kcal
- Fat: 35 g
- Protein: 25 g
- Carbs: 169 g
- Potassium: 2417 mg
- Magnesium: 245 mg