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Roasted Corn and Red Pepper Salad

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 20 mins
Cook time 25 mins
Yield Serves 8
This roasted corn and red pepper salad is the perfect warm weather side. 


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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

Also appeared in: All You, None, 2014, Get Ready for Summer Special;