We are always looking for healthy new recipes to complete our gatherings; here is one of our favorite side dish creations. 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
To taste salt & pepper
Olive oil
Dressing ingredients:
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
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
To taste salt & pepper
Olive oil
Dressing ingredients:
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 and tender, about 10 minutes.
- 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.
- 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.
- Serve chilled.