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.


Roasted Corn and Red Pepper Salad
Fredrika Stjarne

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Servings: 20
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: Corn on the Cob, Grilled Corn on the Cob, Grilling, Grilling Vegetables, Peppers, Salad, Seasonal, Summer, Summer Salads, Summer Vegetables, Vegetable Salad
 
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Ingredients
  • 3 
    red bell peppers, cored and seeded but left whole
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  • 15 
    ears of corn, husked
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  • 1/2  cup
    extra-virgin olive oil
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  • 1 
    small red onion, halved and sliced thinly
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  • 1/3  cup
    fresh lime juice
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  • 1  teaspoon
    salt
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  •  
    Freshly ground pepper
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  • 2  cups
    chopped cilantro
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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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