The Pioneer Woman Tasty Kitchen
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Roasted Pepper and Corn Salad with Goat Cheese Dressing

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A nice and fresh, slightly spicy summer side salad.

Ingredients

  • FOR THE SALAD:
  • 2 ears Corn (in The Husk)
  • 1  Red Bell Pepper
  • FOR THE DRESSING:
  • 1  Garlic Clove, Minced
  • ¼ cups Goat Cheese
  • ½ teaspoons Chili Powder
  • ¼ teaspoons Cayenne Pepper
  • 1 Tablespoon Sour Cream
  • 1 Tablespoon Mayonnaise
  • ½ teaspoons Chopped Cilantro
  • 1 pinch Salt And Pepper Or To As Needed
  • 1 Tablespoon Milk, Or More As Needed
  • 1 teaspoon Lime Juice (a Few Drops, As Needed)

Preparation

1. Soak corn in the husk in cold water for 8 – 10 hours.
2. Remove corn from water and allow it to drain. Roast the corn and the whole pepper in a 400 F oven for one hour. (Place the whole ears, with husk, directly on the oven rack. Place the pepper on an aluminum foil-lined baking sheet and rotate every 15 minutes to get a good char all around the pepper). Remove them from the oven.
3. Peel the pepper, remove the stem and seeds and cut into thin slices.
4. Remove the husk and silk from the corn and cut off the kernels.
5. Add corn and pepper into a bowl.
6. Whisk together the dressing ingredients until you have a smooth dressing. Add milk to thin the dressing to your liking.
7. Pour the dressing over the vegetables and serve with a main dish and tortilla chips.

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Profile photo of Jeni K

Jeni K on 7.2.2014

This was very yummy. I roasted the corn and pepper on the grill and served it up with grilled salmon. Perfect!

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