Roasted Confetti Corn Salad

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.