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Grilled Corn Salad
Grilled Corn Salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Grilled summer salad with corn, peppers, and zucchini, perfect for BBQs.
Ingredients:
  • 4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the stovetop option)
  • 1 large red bell pepper
  • 1 (5-inch long) zucchini, sliced in half lengthwise
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cilantro
  • 1 serrano chili pepper, seeded and minced (optional)
  • 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
  • 1/4 cup crumbly salty cheese such as feta or cotija (optional)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cider vinegar or lime juice
  • Salt and freshly ground pepper, to taste
Instructions:
  • Grill the corn, bell pepper, and zucchini: Preheat the grill to high heat. Brush olive oil on the bell pepper before placing it on the grill along with the corn in their husks. Grill with the lid on, rotating the corn and pepper occasionally until charred, about 15-20 minutes. Five minutes before the end, brush olive oil on the zucchini and grill cut-side down until grill marks form, then flip and cook for another minute.
  • Prepare the red pepper: Cover the charred bell pepper in a bowl with a plate to let it steam and cool. Peel off the charred skin, deseed, remove the stem, and chop into small pieces.
  • Cool the corn slightly and remove the husks. Place a small bowl upside down inside a larger bowl. Stand the corn on the small bowl and use a sharp knife to cut the kernels off the cob in downward strokes.
  • Cut the grilled zucchini lengthwise and chop into small pieces.
  • Create and present the salad: Combine grilled or toasted corn, diced bell pepper, chopped zucchini, red onion, cilantro, and serrano (if preferred) in a large bowl. Drizzle with cumin, olive oil, vinegar or lime juice, and crumbly cheese (if desired). Toss delicately. Season with salt and pepper. Serve chilled or at room temperature.

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