With cookout season in full swing, we are always looking for healthy new recipes to complete our gatherings. Here is one of our side dish creations from this past weekend. This recipe is perfect for a large group, this served about 20 people and there was barely a cup leftover...I'd say it was a hit! Having a smaller party or want to make this for dinner, the recipe can easily be cut in half and would make great leftovers!
Ingredients:
10 ears corn, shucked
2 onions, peeled & cut into thirds, width wise
2 red peppers, cut in half and seeded
1 green pepper, cut in half and seeded
1 yellow pepper, cut in half and seeded
As needed olive oil
To taste salt & pepper
Dressing:
juice of 3 limes
½ cup olive oil
1 tsp onion powder
1 tsp garlic powder
1 tbsp sugar
1 tsp cumin
1 tsp coriander
1 tbsp chili powder
1 cup fresh cilantro, chopped
Directions:
- Preheat grill.
- Lightly coat all vegetables with olive oil and season with salt and pepper.
- Grill all vegetables until lightly charred, about 10 minutes. Turn all vegetables often especially corn so it does not burn.
- Remove all vegetables from grill and allow to cool at room temp.
While vegetables cool, prepare dressing by combining all ingredients in a large mixing bowl and whisking well.- Rough chop peppers and onions. Remove kernels from corn by slicing with a knife.
- Combine chopped vegetables and corn kernels with dressing and mix well.
- Cover and refrigerate for at least 2 hours before serving.
