Best 4 Corn And Roasted Red Pepper Salad Recipes
**Savory Corn and Roasted Red Pepper Salad: A Delightful Summer Dish**
As the summer sun shines brightly, it's time to relish the vibrant flavors of fresh produce. Our corn and roasted red pepper salad is a symphony of sweet corn, smoky roasted red peppers, crisp cucumbers, and tangy feta cheese, all tossed in a refreshing lemon-herb vinaigrette.
This delightful salad is not only a feast for the senses but also a breeze to prepare. With minimal cooking involved, it's perfect for those busy weeknights or leisurely weekend brunches.
In addition to the main recipe, we've included variations to suit diverse dietary preferences and flavor profiles. Explore the zesty Mexican corn salad with its blend of spices and avocado, or the creamy corn and roasted red pepper pasta salad for a more substantial meal.
If you're seeking a vegan option, the corn and roasted red pepper quinoa salad offers a protein-packed and equally flavorful alternative. And for a touch of indulgence, try the grilled corn and roasted red pepper salad, where smoky grilled corn adds an irresistible char.
No matter your taste or dietary restrictions, our corn and roasted red pepper salad recipes provide a versatile and delicious way to celebrate the summer's bounty. So, gather your ingredients, fire up the grill or stovetop, and let's embark on a culinary journey that's both satisfying and refreshing.
CORN, ROASTED RED PEPPER AND CILANTRO SALAD
This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.
Provided by Jennifer Perillo
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
- For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
- Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.
CORN AND ROASTED RED PEPPER SALAD
This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.
Provided by unsane1047
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g
SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
- Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
- Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
- Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.
BARLEY, CORN AND ROASTED RED PEPPER SALAD
Steps:
- Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar. Place barley in strainer, rinse under cold water. Combine barley, 8 cups water and 2 t salt in medium saucepan, bring to boil. Reduce heat to medium-low, paritally cover and simmer until barley is just tender, stirring occasionally, about 30 minutes. Drain. Mix barley, corn, peppers and 1/2 cup onions in bowl. Add 1 cup dressing. Season with salt and pepper. Transfer to serving bowl. Chill. Top with remaining green onions. Pass remaining dressing.
Tips:
- Choose the freshest and ripest ingredients possible: This will ensure that your salad is full of flavor.
- Roast the red peppers ahead of time: This will save you time and make the salad easier to assemble.
- Use a variety of colors of corn: This will add visual interest to your salad.
- Don't be afraid to add other vegetables to your salad: Such as tomatoes, cucumbers, or zucchini.
- Use a light and flavorful dressing: Such as a vinaigrette or a lemon-tahini dressing.
- Serve the salad immediately: Or chill it for later.
Conclusion:
This corn and roasted red pepper salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is also a healthy and nutritious way to get your daily dose of vegetables. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or barbecue.
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