Check out this great side dish that can go alongside all your favorite tailgate foods!
This week’s Texas Pete’s “The Flavor of Football,” features a delicious roasted corn salad recipe using Texas Pete® Original Hot Sauce.
Roasted Corn Salad
6 ears corn, roasted, cut from cob (directions below)
Butter for brushing on corn
¼ C Texas Pete® Original Hot Sauce
2 chipotle peppers in adobo sauce, chopped
1 sweet onion, medium, chopped
½ C cilantro leaves, chopped
1 red bell pepper, large, seeded and chopped
2 Tbsp. lime juice
2 garlic cloves, minced
½ Tbsp. chili powder
½ Tbsp. olive oil, extra virgin
¼ C parmesan cheese, shredded
- Prepare corn for roasting. Take each ear and pull off only the first couple of layers of husk, leaving a few layers for protection. Place cobs in a pot and cover completely with cold water, allowing them to soak for at least 15 minutes. This helps protect the cornhusks from burning.
- While the corn is soaking, preheat grill or oven to 350° After soaking, remove corn from water and shake off any excess. Pull the husks of each cob back (but do not completely remove them). Remove and discard only the silk.
- Brush the kernels with butter; fold the husks back over corn and place cobs on grill to roast. Turn frequently, making sure the corn does not burn. Or to use oven: Place cobs on a baking sheet lined with foil and roast in oven for 30 minutes or until corn is soft.
After you have roasted the corn, cut it off the cob into a large mixing bowl. Add Texas Pete® Original Hot Sauce and remaining ingredients and allow to marinate at room temperature for at least 2 hours before serving as a side dish or as a condiment on tacos.