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
Cost per Serving: $1.03
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 183
  • Fat: 10g
  • Saturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 24g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Sodium: 211mg

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. 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. 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. 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

Also featured in: Get Ready for Summer Special, All You, 2014
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