Grilled Corn Salad with Peppers

This colorful corn salad mixes grilled corn with peppers, spices, and lime juice--it's a great side for picnics and potlucks but works as a condiment for sandwiches and tacos, too!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 137 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• 1 medium red bell pepper, chopped
• 2 stalks green onions, thinly sliced
• 5 ears corn, husked
• 2 teaspoons vegetable oil, divided
• 0.5 teaspoon cumin seeds
• 0.5 medium poblano pepper, diced
• 0.5 cup finely chopped cilantro

Recipe Instructions

Step 1

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

Step 2

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

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.

Step 4

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

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.

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.

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.