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Grilled Corn & Red Pepper Salad

Date added: August 20, 2008

  • Servings: 20 change
  • Calories per serving: 98
  • Prep time: 10
  • Cook time: 30

Ingredients

  • 8 sweet corn ears
  • 4 sweet red peppers
  • 1 bunch scallions
  • 1 tbsp parsley chopped
  • 1 tbsp cilantro chopped
  • 1 cup white wine vinegar
  • 1/2 cup olive oil
  • 1 garlic clove minced

Recipe Method

1. The Corn
Husk ears of corn and remove the silk. Roast corn on a medium hot grill, turning constantly. Corn has a lot of sugar and will burn if the grill is too hot. Allow to roast or grill for 8 to 10 minutes, making sure all sides are cooked and you have good grill marks. Allow to cool then cut into 2-inch roundels. Set aside.

2. The Sweet Red Peppers
Grilling red peppers is easy. Place whole peppers on medium hot grill and roast about 10 to 15 minutes. The membrane on the outside will burn black, but don’t worry; it peels off easily to reveal a delicious roasted pepper. Allow peppers to cool, peel, core, and seed them. Slice roasted peppers in large strips 1/2 in wide.

3. The Salad:
In a large bowl toss corn with peppers, parsley, cilantro, and scallions. Whisk oil, garlic, and vinegar together. Pour over corn and pepper mixture and toss well so that all the corn gets a little of the dressing.

Nutritional Facts

Per serving% Daily Value*
Calories 985%
Fat 7g10%
Cholesterol 0mg0%
Sodium 3mg 0%
Carbohydrates 10g5%

More facts...

Recipe submitted by

Ron Duprat - Ask a question

Ron has published three recipes.

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