Lime Roasted Corn Salad

Cooking Label
Prep Time
35 Minutes
Cook Time
5 Minutes
12-15 Servings
10 ears of corn, husked
2 red bell peppers, diced in small cubes
3 zucchini, sliced crosswise in 1/8 inch thickness
1 small jicama, peeled and diced in small cubes
4 serrano chiles or Jalapenos, diced in small cubes
1 large bunch of cilantro, chopped
5 Tbsp of vinegar
2 limes, juiced
Pasolivo Lime Olive Oil, enough to coat vegetables
Salt and pepper to taste
Coat the corn, bell peppers, zucchini and chilies with cooking spray and add salt and pepper. Grill the coated vegetables in a grilling basked until they take on color. Remove and allow to cool. Remove corn from cob and add to a large bowl. Add grilled vegetable to the corn. Add chilies and jicama to the bowl. Remove stems and chop the cilantro and add to bowl. Add Pasolivo Lime Olive Oil, enough to coat mixture. Add vinegar and lime juice. Add salt and pepper to taste. Serves 12-15 as a side dish.
This fresh and healthy corn salad is great side dish for your next gathering or BBQ! Finish this salad with a dash of the Pasolivo Ghost Pepper Sea Salt to take it to another heat level.
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