Best Grilled Corn And Fresh Pepper Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED CORN AND FRESH PEPPER SALAD



Grilled Corn and Fresh Pepper Salad image

This grilled corn salad is a simple and tasty summer side dish. The tangy dressing is a nice contrast with the sweet, crisp corn. Red pepper and cilantro give the salad a fresh flavor that tastes of summer. Once the corn is grilled, this is very simple to throw together. A full-flavored side for the summer grilling season.

Provided by Angela Hardesty

Categories     Other Salads

Time 30m

Number Of Ingredients 9

2 c fresh cut corn, grilled
1 c red bell pepper, chopped
2 Tbsp cheddar cheese, shredded
2 Tbsp olive oil, extra virgin
2 Tbsp fresh lime juice
2 Tbsp cilantro, fresh
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder

Steps:

  • 1. Preheat grill to med-high. Brush grill grate with oil. Grill corn, covered, turning often until kernels begin to char. Transfer to a cutting board to slightly cool.
  • 2. Combine olive oil, lime juice, minced cilantro, salt, pepper, and chili powder in a small bowl.
  • 3. Cut corn off of the cob and combine it with the chopped red bell pepper.
  • 4. Add the lime-cilantro vinaigrette and mix well.
  • 5. Add cheddar cheese (crumbled queso fresco may be used instead of cheddar as well).

GRILLED CORN SALAD



Grilled Corn Salad image

A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.

Provided by AMBERT77

Categories     Side Dish     Vegetables     Tomatoes

Time 1h10m

Yield 6

Number Of Ingredients 7

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
  • Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g

GRILLED CORN AND CHIPOTLE PEPPER SALAD



Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

  • Preheat the grill to medium.
  • Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
  • Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
  • Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
  • For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
  • Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

CORN, ROASTED RED PEPPER AND CILANTRO SALAD



Corn, Roasted Red Pepper and Cilantro Salad image

This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.

Provided by Jennifer Perillo

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
Freshly squeezed juice of 1/2 lime
2 cups cooked corn kernels (from 2 large ears)
1/2 cup roasted red peppers, chopped
1 medium shallot, thinly sliced
Handful of fresh cilantro, chopped
Sea salt and freshly ground black pepper

Steps:

  • For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  • For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
  • Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

GRILLED CORN SALAD WITH PEPPERS



Grilled Corn Salad with Peppers image

Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!

Provided by ROOTIETOOT

Time 50m

Yield 4

Number Of Ingredients 10

5 ears corn, husked
½ teaspoon cumin seeds
2 teaspoons vegetable oil, divided
2 cloves garlic, minced
salt and ground black pepper to taste
1 medium red bell pepper, chopped
½ medium poblano pepper, diced
2 stalks green onions, thinly sliced
½ cup finely chopped cilantro
2 tablespoons lime juice

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
  • While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
  • Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
  • Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
  • Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
  • Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 25.5 g, Fat 3.8 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 23.5 mg, Sugar 5.3 g

CORN AND GREEN PEPPER SALAD



Corn and Green Pepper Salad image

Delicious fresh corn salad.

Provided by LynneW

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 7

2 ears fresh corn in the husk
¼ cup finely chopped green pepper
3 tablespoons chopped hot green chile peppers
2 tablespoons white vinegar
1 teaspoon white sugar
½ teaspoon ground cumin
freshly ground black pepper to taste

Steps:

  • Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
  • Fill a large bowl with cold water and ice.
  • Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
  • Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 22 g, Fat 1.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 16.2 mg, Sugar 6.2 g

EASY GRILLED CORN SALAD



Easy Grilled Corn Salad image

Incredibly light and refreshing grilled corn salad, goes great with Mexican food.

Provided by CHARITYBOO

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

6 ears corn
5 medium plum tomatoes, seeded and chopped
½ medium red onion, chopped
½ medium red bell pepper, chopped
2 medium green onions, sliced
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white sugar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well.
  • Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.7 g, Fat 6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 158.9 mg, Sugar 5.5 g

Related Topics