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!
- Serves: 4 persons
- 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
Step 1Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
Step 3While 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 4Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
Step 5Heat 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 6Add 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 7Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.