Roasted Corn and Red Pepper Salad

Photo: Ryan Benyi; Styling: Lynn Miller
This roasted corn and red pepper salad is the perfect warm weather side. 

Yield:

Serves 8

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 183
Fat 10 g
Satfat 1 g
Protein 4 g
Carbohydrate 24 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 211 mg

Ingredients

2 red bell peppers, halved, cored and seeded
10 ears fresh corn, husked
5 tablespoons olive oil
Salt and pepper
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 scallions, white part only, thinly sliced
1/4 cup finely chopped fresh cilantro

Preparation

1. Preheat a gas grill to medium. Oil grates; grill peppers, turning once or twice, until charred, 10 to 15 minutes. Transfer to a bowl; cover tightly. Let stand 10 minutes. Remove from bowl; scrape away skin.

2. Brush corn with 1 Tbsp. olive oil; season with salt and pepper. Grill corn, turning, until lightly charred, 7 to 10 minutes. Remove from heat and cool.

3. In a large bowl, whisk vinegar and mustard. Season with salt and pepper and whisk in remaining olive oil. Dice peppers; cut corn kernels from cobs. Mix peppers, corn, scallions and cilantro in bowl with dressing and toss. Season with salt and pepper. Serve at room temperature.

Note:

This recipe has also been published as: Grilled Corn and Pepper Salad

July 2010
Also featured in: Get Ready for Summer Special, All You, None 2014;