Roasted Corn and Red Pepper Salad
By JeanAnn
Rate this recipe
4.7/5
(26 Votes)
1 Picture
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 $
Details
Adapted from myrecipes.com
Preparation
Step 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. 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.
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