Roasted Corn and Red Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This roasted corn and red pepper salad is the perfect warm weather side. Ingredients:
2 red bell peppers, halved, cored and seeded |
10 ears fresh corn, husked |
5 tablespoons olive oil |
salt and pepper |
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
3 scallions, white part only, thinly sliced |
1/4 cup finely chopped fresh cilantro |
Directions:
1. Preheat a gas grill to medium. Oil grates; grill peppers, turning once or twice, until charred, 10 to 15 minutes. Transfer to a bowl; cover tightly. Let stand 10 minutes. Remove from bowl; scrape away skin.
2. Brush corn with 1 Tbsp. olive oil; season with salt and pepper. Grill corn, turning, until lightly charred, 7 to 10 minutes. Remove from heat and cool.
3. In a large bowl, whisk vinegar and mustard. Season with salt and pepper and whisk in remaining olive oil. Dice peppers; cut corn kernels from cobs. Mix peppers, corn, scallions and cilantro in bowl with dressing and toss. Season with salt and pepper. Serve at room temperature.
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