Grilled Corn Salad with Peppers
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!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 5ears corn, husked
- ½teaspoon cumin seeds
- 2teaspoons vegetable oil, divided
- 2cloves garlic, minced
- salt and ground black pepper to taste
- 1medium red bell pepper, chopped
- ½medium poblano pepper, diced
- 2stalks green onions, thinly sliced
- ½cup finely chopped cilantro
- 2tablespoons lime juice
Instructions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate.Step 2
Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.Step 3
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.Step 4
Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.Step 5
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.Step 6
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.Step 7
Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.