Corn and Red Bell Pepper Salad Recipe

Toasted Corn & Roasted Red Bell Pepper Salad Recipe

Toasting corn brings out a sweet, buttery and nutty flavor in corn. This quick salad is a winner for sure. Frozen corn comes to life in this easy to make salad. The home made vinaigrette adds brightness and puch to top it all off. Here goes..

Ingredients:
(serves 4)

• 1/2 bag Frozen Corn  ( thawed )
• 1 Red Bell Pepper ( roasted, skinned, seeded and diced )
• 1/2 White Onion ( diced )
• 5 leaves Fresh Basil

Vinaigrette Ingredients:

• 1/2 tsp Fresh Thyme
• 1/3tsp Onion Powder
• 1/3tsp Garlic Powder
• 2tbsp Balsamic Vinegar
• 4tbsp Extra Virgin Olive Oil
• 1/2tsp Salt
• 1/2tsp Fresh Ground Black Pepper
• 2 heaping tbsp Mayonnaise or Greek Yoghurt
• Dash of Cayenne Pepper

Preheat large skillet and add 2tbsp olive oil when hot, then add thawed corn. Stir constantly till corn starts browning, about 8 minutes. Set corn to cool. Roast red bell pepper on open flame or under broiler turning frequently till charred. Remove pepper and wrap in dry clean towel or place in paper bag for 3 minutes. Place bell pepper under running water to remove skin. Deseed pepper and remove ribs and stem then chop into a medium dice. Place corn, red bell pepper, fresh diced onion and basil in a large bowl

In a small bowl combine spices and herbs then add balsamic vinegar for vinaigrette. Whisk in olive oil then add mayonnaise and pour over corn salad, comebine , cover and place into refrigerator for 1 hour. Serve.


 CLICK HERE For VIDEO