Monday, July 11, 2011
Cold Corn and Roasted Red Pepper Salad
I was invited to a potluck over the weekend and needed to bring a side dish. My roommate had left me behind corn and peppers in the fridge before leaving to go home for a couple weeks, so I needed to get creative with these main mediums sitting on the second shelf, and hence this salad was born.
Cold Corn and Roasted Pepper Salad
yields 8 side servings
3 ears of corn, shucked
1 large red pepper (I used 1/2 red and 1/2 yellow since that's what I had on hand)
1/2 cup diced green onion
3 tablespoons apple cider vinegar
1 tablespoon olive oil
juice from 1/2 lime
1 teaspoon sea salt
2 teaspoons freshly cracked pepper
Bring a pot of water to a boil and cook corn with the lid covered for ~ 5 minutes. Meanwhile, roast the pepper (You can do this on the grill, but I cheated, since it was over 100 degrees outside, and just put the pepper on my stovetop gas burner, on low, rotating every few minutes). Let the pepper and corn cool.
What's Hot This Week?
Bright and bold Rainbow Cupcakes are as easy as 1, 2, 3... 4, 5, 6! Watch and learn... 1. Make a vanilla cake mix, and preheat oven accordin...
Waste not, want not. I had some egg yolks and strawberries leftover from making those delicious Strawberry Lemonade Bars , so I decided to ...
This was the birthday cake for my friend Kristen here in Tucson. Kristen is a great cook (the woman makes homemade pasta and a mean meat...