Grilled Corn And Fresh Pepper Salad Recipes

GRILLED CORN AND BELL PEPPER SALAD

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.

GRILLED CORN AND CHIPOTLE PEPPER SALAD

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.

GRILLED CORN AND PEPPERS

Steps:

• Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes. , Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom. Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently.

GRILLED CORN AND FRESH PEPPER SALAD

Steps:

• 1. Preheat grill to med-high. Brush grill grate with oil. Grill corn, covered, turning often until kernels begin to char. Transfer to a cutting board to slightly cool.
• 2. Combine olive oil, lime juice, minced cilantro, salt, pepper, and chili powder in a small bowl.
• 3. Cut corn off of the cob and combine it with the chopped red bell pepper.
• 4. Add the lime-cilantro vinaigrette and mix well.
• 5. Add cheddar cheese (crumbled queso fresco may be used instead of cheddar as well).

EASY GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well.
• Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

CORN AND GREEN PEPPER SALAD

Steps:

• Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
• Fill a large bowl with cold water and ice.
• Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
• Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.