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Improv Challenge: Smoky Corn Salad

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Servings 6


  • 5 ears of corn shucked
  • 1 red pepper diced
  • 2 tbsp. lime juice
  • 2 tbsp. cilantro chopped
  • 1 tbsp. butter
  • ½ tsp. salt
  • ½ tsp. chipotle chili powder


  • 1. Slice the kernels off the ears of corn.
  • 2. Melt the butter in a large skillet over medium heat. Add the corn and red pepper and cook for 8-10 minutes or until soft.
  • 3. Transfer to a large bowl, squeeze lime juice the corn and peppers. Sprinkle with salt and chipotle chili powder. Add chopped cilantro. Toss to coat.
  • 4. Serve warm or chilled.


Source: Taste of Home, June/July 2012

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword corn, fresh herbs, salad
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