Roasted Corn and Red Pepper Salad
Recipe from
Food & Wine
If there is room on the grill, the peppers and corn can be cooked at the same time.
Servings:
20
Prep Time:
15 mins
Total Time:
1 hr
Ingredients
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3red bell peppers, cored and seeded but left wholesee savings
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15ears of corn, huskedsee savings
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1/2 cupextra-virgin olive oilsee savings
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1small red onion, halved and sliced thinlysee savings
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1/3 cupfresh lime juicesee savings
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1 teaspoonsaltsee savings
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Freshly ground peppersee savings
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2 cupschopped cilantrosee savings
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Directions
1.
Light a grill. Roast the peppers over a hot fire, turning, until charred all over, about 20 minutes. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch strips.
2.
Brush the corn with 1/4 cup of the olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly. Working in a large bowl, cut the kernels from the cobs.
3.
Add the peppers and red onion to the corn. Stir in the lime juice and the remaining 1/4 cup of olive oil. Add the cilantro and toss well. Season with salt and pepper and toss again, then serve.
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