A flavorful and colorful salad with a Mexican twist, perfect for a gluten-free diet
Follow the steps below to cook the desired recipe
1. Preheat the oven to 400°F (200°C)
2. In a bowl, mix 4 cups of corn kernels, 1 diced red bell pepper, 1 diced red onion, 1/4 cup of olive oil, 2 tablespoons of lime juice, 1 teaspoon of chili powder, salt, and pepper
3. Spread the mixture on a baking sheet and roast for 20-25 minutes, stirring halfway through
4. Let the salad cool slightly before serving
5. Garnish with chopped cilantro and crumbled cotija cheese
4 cups of corn kernels
1 red bell pepper, diced
1 red onion, diced
1/4 cup of olive oil
2 tablespoons of lime juice
1 teaspoon of chili powder
Salt and pepper to taste
Chopped cilantro for garnish
Crumbled cotija cheese for garnish
