Roasted Corn, Red Peppers and Red Onions

Sunday, 29 Mar 2009


This idea came from a recipe I stumbled upon for Roasted Corn and Red Bell Pepper with Basil-Shallot Vinaigrette.  However, I decided to roast the corn and peppers with red onions and serve the mixture hot instead of with the Basil-Shallot dressing.  I would like to make the dish as called for in the recipe at some point, but didn’t have all the ingredients on hand this time.


I didn’t have fresh corn on hand, so I used frozen.  I chopped one red bell pepper into pieces close to the size of the corn kernels, and added one small red onion, also chopped.  I tossed these ingredients with a little olive oil, salt and lemon pepper, and roasted them according to the recipe.


This smelled really good while it was roasting.  It made a great side dish for grilled chicken and apple sausages with sweet potato fries.  The next day, I also tossed the left over roasted corn and peppers with prepackaged cole slaw mix (shredded green and purple cabbage with carrots), lightly dressed with olive oil and lime juice.  The sweet corn and peppers tasted really good with the tangy slaw.

Reader's Comments

  1. Wow! I will definately try this! Yum!

  2. It’s good stuff! And good as leftovers, too, or as part of a salad.

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