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The Fiery Fiesta Roasted Red Pepper and Corn Salad is a vibrant and flavorful dish that brings a delightful mix of textures and tastes to your table. This salad is not just a feast for the eyes; it’s a celebration of summer flavors, combining the sweetness of fresh corn, the smoky allure of roasted red peppers, and a medley of crisp vegetables. Perfect for summer gatherings, barbecues, or even as a healthy side dish for weeknight dinners, this recipe will have everyone coming back for seconds.

Roasted Red Pepper and Corn Salad

Discover the vibrant flavors of summer with the Fiery Fiesta Roasted Red Pepper and Corn Salad. This delightful dish combines the sweetness of fresh corn with the smoky allure of roasted red peppers and crisp vegetables for a colorful feast. Packed with nutrients and bursting with taste, it's perfect for barbecues, potlucks, or as a refreshing side for weeknight dinners. Learn how to prepare this easy and nutritious salad at home and brighten up any meal!
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Ingredients
  

2 large red bell peppers

2 cups fresh corn kernels (or 1 can of corn, drained)

1 medium red onion, diced

1 cup cherry tomatoes, halved

1 avocado, diced

½ cup fresh cilantro, chopped

¼ cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

Optional: 1 jalapeño, finely chopped (for extra heat)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet lined with parchment paper. Roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes. This will help loosen the skins.

    Prepare the Corn: If using fresh corn, bring a pot of water to a boil and add the corn kernels. Blanch for 2-3 minutes, then drain and cool. If using canned corn, simply drain and set aside.

      Peel the Peppers: Once the roasted peppers are cool enough to handle, peel off the skins, remove the seeds, and chop them into bite-sized pieces.

        Combine Ingredients: In a large mixing bowl, combine the roasted red peppers, blanched corn, diced red onion, cherry tomatoes, diced avocado, and chopped cilantro. If you want extra heat, add the finely chopped jalapeño.

          Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, cumin, smoked paprika, salt, and pepper to taste until well combined.

            Dress the Salad: Pour the dressing over the salad mixture and toss gently to combine all the ingredients evenly, taking care not to mash the avocado.

              Chill & Serve: Let the salad marinate in the refrigerator for about 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings