This gluten-free roasted corn salad is a light side dish that boasts great color and wonderful flavor, showcasing the sweetness of corn when it is roasted.
- 2 ears of corn, with the husk
- 1 roasted red bell pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon honey
- ½ teaspoon pepper
Grill the corn in the husks until fully cooked. Set aside to cool. Slice the pepper into strips, chop into small pieces and set aside.
When corn is cool, peel off the husk and cut kernels from the cob. Place the corn and peppers in a large bowl. Add salt, cilantro, honey and pepper. Mix together well and serve cold.
Nutrition Analysis: 110 cal, 4 g fat, 0 mg chol, 330 mg sodium, 18 g carbs, 2 g fiber, 4 g sugar, 3 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.