Roasted Denver Pepper & Corn Salad with Lime
A colorful medley of roasted garden peppers and sweet corn, tossed with fresh herbs and zesty lime dressing for a vibrant side dish. This mexican-inspired salads ready in about 35 minutes pairs drained and chopped roasted red peppers, finely diced red onion, chopped fresh cilantro into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, drained and chopped roasted red peppers
- 1 cup (from 2 ears, cut off cob) fresh corn kernels
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/8 tsp ground cumin
Instructions
- Step 1: In a medium bowl, combine 1 cup roasted red peppers, 1 cup fresh corn kernels, and 1/4 cup finely diced red onion.
- Step 2: Whisk together 1 tbsp lime juice, 1 tbsp extra virgin olive oil, 1/4 tsp sea salt, and 1/8 tsp ground cumin until smooth.
- Step 3: Pour the dressing over the pepper-corn mixture and toss gently until evenly coated. Fold in 2 tbsp chopped fresh cilantro, then chill for 15 minutes before serving to enhance flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Denver Pepper & Corn Salad with Lime take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Denver Pepper & Corn Salad with Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely diced red onion from drying out.
Can I substitute ingredients in Roasted Denver Pepper & Corn Salad with Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Denver Pepper & Corn Salad with Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Denver Pepper & Corn Salad with Lime?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
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