Mexican Corn Salad

Ingredients

• corn kernels2 cups
• diced bell pepper1 cup
• diced red onion1/2 cup
• cilantro1/4 cup
• lime juice2 tbsp
• olive oil1 tbsp
• saltto taste

Method

1. 1

   Preheat the convection oven to 400°F (200°C).

2. 2

   Place corn kernels on a baking sheet and roast in the convection oven for 10 minutes until slightly charred.

3. 3

   In a bowl, combine roasted corn, bell pepper, red onion, and cilantro.

4. 4

   In a small bowl, whisk together lime juice, olive oil, and salt.

5. 5

   Pour the dressing over the salad and toss to combine.

6. 6

   Serve chilled or at room temperature.