Roasted Corn Southwest Salad

Roasted Corn Southwest Salad


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Create this southwest salad with your leftover grilled corn from the holiday weekend cookouts. Don’t let any of that great corn go to waste!

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Time needed

20 min preparation

Serving Size / Yield

4 servings


  • 8 ears corn, grilled
  • 1 diced red bell pepper
  • ½ diced green bell pepper
  • ½ diced yellow bell pepper
  • 1 chopped red onion
  • 4 minced cloves garlic
  • 3 limes
  • 1 cup chopped cilantro
  • ½ cup vegetable oil
  • 1 teaspoon sugar
  • ¾ tablespoon hot sauce
  • Salt and pepper to taste

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Cut the corn kernels from the cob. Add the corn kernels, pepper, and red onion to a bowl and mix together. Mix the cilantro, olive oil, sugar, salt, pepper, hot sauce, garlic, and lime juice in a blender. Stir into the corn salsa and serve.

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