Roastedcornsmokedpaprikaandlimesalad Recipes

ROASTED CORN, SMOKED PAPRIKA AND LIME SALAD

Roasted Corn, Smoked Paprika and Lime Salad image

This recipe is from the famous and funky Pan Chancho Bakery in Kingston, Ontario, Canada. The nice thing about this recipe is that you can make it with frozen corn during the winter and still achieve that beautiful summer time taste. It is a sinfully easy recipe that produces a bold flavour. Use a high quality extra virgin olive oil. You must also use smoked paprika for this dish. Don't substitute plain paprika as you will be disappointed in the results.

Provided by Chef Regina V. Smith

Categories Corn

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups corn kernels (fresh or frozen)
1/4 cup extra virgin olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1/2 small red onion, finely diced
1/2 small red bell pepper, finely diced
1 teaspoon smoked paprika
sea salt
fresh ground pepper
1 tablespoon fresh cilantro, chopped

Steps:

Preheat oven to 400°F.
Mix all ingredients, except cilantro, together in a large bowl.
Spread ingredients onto a large cookie sheet in a thin layer.
Roast for 10 to 12 minutes. If you are using frozen corn you will need to increase your roasting time by about 5 minutes.
Remove from oven and let cool.
Mix in the cilantro and adjust seasonings, if required.

Nutrition Facts : Calories 274.6, Fat 14.9, SaturatedFat 2.1, Sodium 6.3, Carbohydrate 36.7, Fiber 4.5, Sugar 0.9, Protein 5.3

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