Grilled Corn Salad with Peppers

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



  1. Step 1

    Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Step 2

    Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
  3. 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.
  4. Step 4

    Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
  5. 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.
  6. 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.
  7. 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.