Roasted Corn Salad
Prep time
Cook time
Total time
Roasted Sweet Summer Corn and roasted vegetables with chipotle seasoning. Perfect for aside salad, on a bed of lettuce or topping your hot dogs.
Serves: 3 Cups
  • 2 large ears of corn in husk
  • ¼ small onion, quartered
  • 1 large sweet bell pepper, seeded and halved
  • 1 small jalapeno, seeded and halved
  • 1 large tomato, diced
  • 1 tbsp lime juice
  • ½ Tbsp parsley or cilantro
  • ¼ tsp chipotle powder or paprika
  • dash salt & pepper
  • ¼ cup avocado, diced
  1. Soak corn in water for about 10 minutes - 30 minutes.
  2. Spray grill with cooking spray and preheat grill to medium heat for about 5 minutes.
  3. Place corn, onion, jalapeno and bell pepper on grill; cook for about 10 minutes, turning every two minutes or until corn is slightly roasted, peppers are chard and onions are slightly chard.
  4. Place chard peppers in a brown paper lunch bag and let them steam and cool off. Once cool enough to handle, carefully peel away the skin.
  5. Cut corn off of the cob by placing in a bowl and carefully cutting off the kernels.
  6. Chop onion and peppers into bite size pieces.
  7. In a medium bowl, combine corn, onion, pepper, tomatoes, lime juice, cilantro, chipotle powder, salt, pepper and avocado.
The peppers and onions will cook a little quicker then the corn, so be careful to watch your vegetables.

Calories per cup: 110.9, Fat: 2.5, Cholesterol: 0, Sodium: 17.6, Potassium: 440, Carbs: 22.5, Fiber: 4.4, Sugar: 3, Protein: 3.8
Nutrition Information
Serving size: 1 Cup
Recipe by Peanut Butter and Peppers at