Roasted Confetti Corn Salad
*1 1/2 lbs. corn on the cob, kernels removed from the cob (about 3-4 cups of corn)
*2 medium red and/or orange sweet peppers, seeded and chopped
*2 Tbsp. olive oil
*3/4 tsp. salt
*1/4 tsp. paprika
*1 1/2 Tbsp. lime juice
*1/4 tsp. ground black pepper
*1/4 cup grated Parmesan cheese
*Preheat oven to 400°F. Place corn and chopped red peppers in a shallow baking sheet. drizzle with olive oil, salt, paprika, lime juice and black pepper. Toss with your hands to coat evenly.
*Roast in the oven for 20 minutes, stirring once half way through. During the last five minutes of roasting, sprinkle with Parmesan cheese.
*Serve immediately, or refrigerate and serve cold.