This Tex-Mex inspired dish featured oven roasted and charred corn with bell peppers and red onion. Topped with feta and cilantro. Just pop it into the oven or you can make this on the BBQ, too!
3cobscorn, kernels cut off (about 1 1/2 cups) or use thawed frozen corn
1/2medumred bell pepper, seeded, cored and roughly diced
1/2 mediumorange bell pepper, seeded, cored and roughly diced
1/4largered onion, cut into thick slices
1Tablespoonextra virgin olive oil
Salt and freshly ground pepper
To serve:
Crumbled feta cheese
Chopped fresh cilantro
Lime wedges, for drizzling
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Instructions
Place skillet in cold oven. Preheat oven to 400 F. (regular bake setting/not fan assisted) leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated.
Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers and sliced red onion. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.
When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15-20 minutes, stirring once halfway through, until corn and peppers are tender. Remove skillet and stir mixture. Allow to stand a few minutes before serving.
To serve, top with crumbled feta cheese and chopped cilantro and serve with lime wedges for drizzling.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.