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Corn and Roasted Red Pepper Salad

A smoky and sweet salad featuring charred corn kernels and tender roasted red peppers tossed with red onion and cilantro. The combination of bright colors and bold flavors makes it an excellent topping for tacos or a side for grilled meats. It’s a zesty, refreshing dish that brings a touch of the Southwest to your plate.

Prep 8 minCook 22 minTotal 30 minUpdated Jul 3, 202630 minVegetarianVeganGluten Free

A smoky and sweet salad featuring charred corn kernels and tender roasted red peppers tossed with red onion and cilantro. The combination of bright colors and bold flavors makes it an excellent topping for tacos or a side for grilled meats. It’s a zesty, refreshing dish that brings a touch of the Southwest to your plate.

Ingredients

  • 1 cup Corn
  • 1 tbsp Red Wine Vinegar, pomegranate-infused
  • 1/4 tsp Red Pepper, roasted drained chopped
  • 2 tbsp Cilantro
  • 1 cup White Sugar
  • 1 tbsp Olive Oil
  • 1/2 tsp Cumin, ground
  • 1/4 tsp Red Pepper Flake
  • 1 tsp Chili Powder
  • 1/4 tsp Ginger, ground

Instructions

  1. Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan;
  2. Bring to a boil, stirring frequently to dissolve the sugar.
  3. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

Storage and Meal Prep Tips

Storage

Store safely

Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.

Meal prep

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