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Grilled Corn and Bell Pepper Salad

Grilled Corn and Bell Pepper Salad

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Serves 4 (serving size: about 1 cup)

Get the most out of your grill space by adding a little char to every element of this quick, fresh corn salad. Add all the vegetables at once; remove each as it finishes cooking. Got a summer vegetable bounty? Add grilled summer squash or more multicolored peppers to the salad. Stick to a Mexican theme, or go Greek by swapping red wine vinegar for the cider vinegar and crumbled feta for the Cotija cheese.


  • Cooking spray
  • 2 large ears fresh yellow corn, husks removed
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium shallot, peeled and halved lengthwise
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 ounce Cotija cheese, crumbled (about 3 Tbsp.)

Nutritional Information

  • Calories 144
  • Fat 9.2g
  • Satfat 2.1g
  • Monofat 5.5g
  • Polyfat 1.1g
  • Protein 4g
  • Carbohydrate 14g
  • Fiber 2g
  • Cholesterol 6mg
  • Iron 1mg
  • Sodium 213mg
  • Calcium 86mg
  • Sugars 6g
  • Est. added sugars 0g

How to Make It

Step 1

Preheat grill to high (450°F to 550°F).

Step 2

Coat grill grate and corn, bell peppers, and shallot with cooking spray. Add vegetables to grill. Cook corn 14 minutes, turning after 7 minutes. Cook bell peppers 10 minutes, turning occasionally. Cook shallot 8 minutes, turning after 4 minutes. Remove vegetables from grill; cool 5 minutes.

Step 3

Cut corn kernels from ears and place in a bowl. Cut bell peppers into 3/4-inch pieces; add to corn. Chop shallot; add to corn mixture. Add parsley, oil, vinegar, salt, and pepper to corn mixture; toss. Sprinkle with cheese.

Watch the video: Grilled Corn Salad