Recipe: Southwestern Roasted Corn Salad with Cilantro-Lime Dressing

SOUTHWESTERN ROASTED CORN SALAD

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
FOR THE DRESSING:
1 cup chopped fresh cilantro
1/2 cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Place the corn in a large bowl with enough water to cover, and soak at least 15 minutes.

Preheat an outdoor grill for high heat, and lightly oil grate.

Remove silks from corn, but leave the husks. Place on the prepared grill. Cook, turning occasionally, 15 to 30 minutes, until tender. Remove from heat, cool slightly, and discard husks.

Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

TO MAKE THE DRESSING:
In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and serve over the corn mixture.

Source: Lorrie, IL.