Grilled Corn And Chipotle Pepper Salad Recipes

GRILLED CORN AND BELL PEPPER SALAD

Grilled Corn and Bell Pepper Salad image

Get the most out of your grill space by adding a little char to every element of this quick, fresh corn salad. Add all the vegetables at once; remove each as it finishes cooking. Got a summer vegetable bounty? Add grilled summer squash or more multicolored peppers to the salad. Stick to a Mexican theme, or go Greek by swapping red wine vinegar for the cider vinegar and crumbled feta for the Cotija cheese.

Provided by Adam Hickman

Yield Serves 4 (serving size: about 1 cup)

Number Of Ingredients 11

Ingredients

Cooking spray
2 large ears fresh yellow corn, husks removed
1 medium red bell pepper
1 medium yellow bell pepper
1 medium shallot, peeled and halved lengthwise
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 ounce Cotija cheese, crumbled (about 3 Tbsp.)

Steps:

Preheat grill to high (450°F to 550°F).
Coat grill grate and corn, bell peppers, and shallot with cooking spray. Add vegetables to grill. Cook corn 14 minutes, turning after 7 minutes. Cook bell peppers 10 minutes, turning occasionally. Cook shallot 8 minutes, turning after 4 minutes. Remove vegetables from grill; cool 5 minutes.
Cut corn kernels from ears and place in a bowl. Cut bell peppers into 3/4-inch pieces; add to corn. Chop shallot; add to corn mixture. Add parsley, oil, vinegar, salt, and pepper to corn mixture; toss. Sprinkle with cheese.

Nutrition Facts : Calories 144, Carbohydrate 14 g, Cholesterol 6 mg, Fat 9.2 g, Fiber 2 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 213 mg, Sugar 6 g

CHIPOTLE CORN SALAD WITH GRILLED BACON

Chipotle Corn Salad with Grilled Bacon image

If there's a vegetable that loves the grill, it's corn. Caramelizing the natural sugars, adding a little bit of chipotle heat, then kissing it with a little bacon . . . the only thing I warn you is that you cannot live on this alone. You must eat other things.

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 ears of corn, in the husk
4 slices applewood smoked bacon
2 poblano peppers
2 scallions
1/4 cup diced red bell pepper
1/4 cup diced sweet onion
1/2 cup sour cream
1/2 cup ranch dressing
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 teaspoon agave syrup
1 chipotle in adobo, minced, plus
1 tablespoon adobo sauce
Kosher salt and freshly ground

Steps:

Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
Weigh down the ears so they are fully submerged.
Preheat a grill to medium-high.
Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
Whisk together all the dressing ingredients in a medium bowl.
Dress the salad lightly and serve.

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

Preheat the grill to medium.
Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

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