Roasted corn and red pepper salad
Delicious roasted corn and red pepper salad bursting with flavor. Perfect for a light and satisfying meal. Fire up your taste buds!
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. Cook the peppers on a hot flame, rotating them occasionally, until they are charred on all sides, for approximately 20 minutes. Place them in a medium-sized bowl, cover with cling film, and allow them to steam for 10 minutes. Remove the skins from the peppers and slice them into thin strips of 1/4-inch width.Coat the corn with 1/4 cup of olive oil and grill over medium-high heat, turning them until they have charred areas but are still crunchy, which should take around 7 minutes. Let them cool down a bit. Slice the kernels off the cobs into a big bowl.Combine the roasted peppers and red onion with the corn. Mix in the lime juice and the remaining 1/4 cup of olive oil. Add the cilantro and mix everything well. Season with salt and pepper, mix again, and then serve.
Summary:
- Calories: 2959 kcal
- Fat: 124 g
- Protein: 68 g
- Carbs: 482 g
- Potassium: 6732 mg
- Magnesium: 678 mg