Roasted Corn And Pepper Salad - cooking recipe

Ingredients

2 (13 ounce) cans white shoepeg corn, drained
3/4 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons chopped green onions
1 1/2 teaspoons sugar
1 - 1 1/2 teaspoon cumin
1/2 teaspoon salt
1 -2 tablespoon lime juice
2 tablespoons chopped fresh cilantro

Preparation

In medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in ungreased 15 x 10 x 1 inch baking pan or on cookie sheet.
Broil 4 to 6 inches from heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice.
Place corn mixture in same bowl. Add onions, sugar, cumin, salt and lime juice; mix well.
Sprinkle with cilantro. Serve immediately.