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Grilled Corn Salad with Peppers
Grilled Corn Salad with Peppers
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Grilled corn salad with peppers, spices, and lime juice; versatile for picnics, potlucks, sandwiches, and tacos!
Ingredients:
  • 5 ears corn, husked
  • 0.5 teaspoon cumin seeds
  • 2 teaspoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 0.5 medium poblano pepper, diced
  • 2 stalks green onions, thinly sliced
  • 0.5 cup finely chopped cilantro
  • 2 tablespoons lime juice
Instructions:
  • Prepare the grill by preheating it to high heat and lightly oiling the grate.
  • Grill the corn, ensuring all sides are roasted and charred evenly, for approximately 10 minutes, turning occasionally.
  • Once the corn is grilling, quickly heat a small skillet over high heat. Add cumin seeds and continuously shake for about 1 minute until they turn dark and release a fragrant aroma. Take the skillet off the heat and crush the seeds using a mortar and pestle; then set aside.
  • Take the roasted corn off the grill and allow it to cool down. Slice off the kernels using a knife and discard the cobs.
  • In a skillet over medium heat, sizzle 1 teaspoon of oil. Toss in 1/2 of the corn kernels and sauté until they develop crispy, golden edges, about 3 to 5 minutes. Move the corn to a bowl.
  • Combine the remaining oil, corn, crushed cumin, salt, and pepper in the skillet with the garlic. Cook and stir for 3 to 5 minutes, then mix with the first batch of corn.
  • Combine vibrant bell pepper, flavorful poblano pepper, fresh green onions, fragrant cilantro, and zesty lime juice. Toss to combine, allowing the flavors to meld for about 15 minutes.

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