Roasting corn brings out its inherent sweetness—it’s almost like eating candy. Serve alongside grilled steak or chicken.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 55 minutes

EASE OF PREPARATION: Easy

4 cups corn kernels (from 6-8 ears or frozen)
1 red bell pepper, diced
1 4-ounce can chopped mild green chiles
1/4 cup chopped red onion
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper

1. Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes.
2. Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.

NUTRITION INFORMATION: Per serving: 155 calories; 0 g fat; 0 mg cholesterol; 39 g carbohydrate; 6 g protein; 5 g fiber; 610 mg sodium; 511 mg potassium.

2 Carbohydrate Servings

Exchanges: 2 starch

MAKE AHEAD TIP: Cover and refrigerate overnight. Bring to room temperature before serving.