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Roasted Corn and Sweet Pepper Toss

Summertime in southern Ontario means sweet corn is plentiful. Try something a little different and use it in a fresh salad, as my daughter did. It is an awesome side salad and worth the effort.

6 cobs of corn (or used a good quality canned corn)
1 T olive oil
2 red peppers
2 orange peppers
1/2 teaspoon lime zest
2 T fresh lime juice
3 T cider vinegar
1 teaspoon smoked paprika
1 clove of garlic minced
pinch of sugar
salt and pepper
1/3 cup extra virgin olive oil
1’2 cup chopped green onion
1/2 cup chopped cilantro
4 cups arugula leaves

Preheat oven to 425 degrees.

Remove husks from the corn and brush the cobs with oil. Place on a parchment paper lined cooking sheet. Cut the peppers into quarters and add to the corn. Roast for 45 minutes or until corn and peppers are golden. Leave to cool.

Scrape the kernels from the corn into a large bowl. Chop the peppers into bite sized pieces and add to the corn.

Whisk together the lime juice and zest, vinegar, paprika, garlic sugar and season with salt and pepper. Drizzle with olive oil, whisking constantly. Pour the dressing over the corn and peppers and toss to coat. Add green onion and cilantro and toss again. Place arugula on a platter and pour corn mixture on top. Chill for 30 minutes.

NOTE: If you are an arugula lover, I would add chopped arugula to the salad and toss it all together.

Serves 6 to 8 people.

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on July 12, 2014, in Salads, Side Dishes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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