Our family adores sushi to the hilt, but we don’t always have everything we need to create it at home. Need became the mother of invention. So, this is the California roll that I reinvented.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 6 ears freshly shucked corn
- 1 medium green bell pepper, diced
- 2 medium Roma (plum) tomatoes, diced
- ¼ cup diced red onion
- ½ bunch fresh cilantro, chopped, or more to taste
- 2 teaspoons olive oil, or to taste
- salt and ground black pepper to taste
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
- Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
- Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.
Reviews
Super refreshing summer-time salad. I followed recipe except tomato’s (veto ingredient at home). I used mix of white and yellow corn.
Added cucumber.
This salad fell flat for me. It is missing an acid, which helps to brighten the flavor and balance the sweetness of the corn. You need to add a citrus (like lemon or lime) or vinegar. Once I did, the salad came alive. Make sure to liberally season with salt and pepper.
Really good! I substitute the olive oil for the juice of one lime, which balances the sweet corn really well.
Oops I forgot in my original review I also added avocado
I used frozen corn and put everything on aluminum foil and on the grill. Worked fine, but I think my grill was a little too hot. Charred on the edges and not in the middle. I’ll definitely make this again.
Fabulous base recipe and add whatever other veggies you like, cucumbers, avocado’s etc. Bacon bits also go nicely! Yummy!
A great topping for fish tacos add some diced chiles.
My crew loved it, I did not use bell peppers, but used a cucumber. Also, it is to early for corn so roasting was not an option, but I will try again when corn is fresh. It seemed a bit bland, so it jazzed it up with cumin and chili powder. It was the perfect accompaniment to enchiladas.
I agree this needs lime juice. I also added avocado, but it took away I also added lime juice and avocado. The juice added a nice tang, but I wouldn’t add the avocado again. It felt that it detracted from the nice crunchiness of all the fresh veggies.
Very good! I also added black beans and lime infused olive oil. Also works well with tortilla chips.
Big hit with family!
The family loved it. I will make it again.
Needs something extra so we added lime juice
Made this tonight and it was delicious! I made a few adjustments to use ingredients I already had: canned corn, and avocadoes rather than green peppers. This is definitely a dish I will make again, and will try it with fresh corn next time!
Very good, added lime & roasted the corn w/ butter, paprika & S&P. Will add either feta or quesa fresco next time for some additional depth.
I think I’ll like it.
I made this dish tonight and it was fabulous!! I did change it a bit. I sautéed the corn in butter until done and add all the other ingredients!! Delicious and my family loved it!
Turned out wonderful. We eat this as a main course and lasted 4 days in the fridge without spoiling.
Easy to make and lots of flavor, I used frozen corn and grilled it in a pan.
Used parsley instead of cilantro and added avocado and lime juice.