Fire-Roasted Corn Salad Recipe

Fire-Roasted Corn Salad

Print Recipe
Fire-Roasted Corn Salad
During our Elote craze at Dotzy's, we had an enormous amount of corn on hand. So I roasted some off and added some other fresh vibrant vegetables and made this delicious and visually appealing salad. This is a great addition to any summer meal, from burgers, to barbecue, to grilled steaks. Make a smaller amount, and this is a great salsa for any Mexican dish you might be preparing.
Course Misc, Side Dish
Cuisine Mexican
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Course Misc, Side Dish
Cuisine Mexican
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat charcoal or gas grill for direct medium-high heat.
  2. While grill is preheating, prepare the rest of the ingredients for your salad.
  3. Once grill is ready, grill corn until it is slightly charred on all sides, 7-10 minutes.
  4. Remove corn from grill. Place corn on a cutting board and using a sharp knife, carefully cut kernels off of cob.
  5. Place corn kernels in a large bowl and add remaining ingredients. Mix well.
Share this Recipe
Jalepeno-Popper-Recipe-with-Bacon

Jalapeño Poppers

Print Recipe
Jalepeno Poppers
Course Appetizer
Cuisine American
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Course Appetizer
Cuisine American
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut jalapenos lengthwise leaving the stem on. Remove the seeds using a tablespoon.
  3. Fill each half pepper with cream cheese.
  4. Place 1 Lil' Smokie in each pepper.
  5. Cut bacon strips in half and wrap around the peppers, secure with toothpicks if needed.
  6. Bake on a foil lined tray for 45 minutes.
Recipe Notes

Recipe Author: Family Recipe

Share this Recipe