Grilled Corn Cilantro Peppers (Print Version)
A fresh mix of smoky grilled corn with cilantro and bell peppers for a vibrant and easy-to-make side dish.
# What You'll Need:
→ Vegetables
01 -
4 ears fresh corn on the cob
02 -
1 red bell pepper, diced
03 -
½ small red onion, finely chopped
04 -
½ cup fresh cilantro leaves, chopped
→ Dressing
05 -
3 tablespoons fresh lime juice
06 -
3 tablespoons olive oil
07 -
½ teaspoon salt
08 -
½ teaspoon black pepper
09 -
Pinch of chili powder (optional)
# Steps to Follow:
01 -
Dice the red bell pepper, finely chop the red onion, and chop the cilantro leaves. Set aside.
02 -
Preheat grill to medium-high heat. Grill corn on grates, turning occasionally, until kernels are charred with grill marks, about 10 to 12 minutes. Remove and let cool briefly.
03 -
Hold each cooled corn cob vertically against a bowl or cutting board and carefully slice downward to remove kernels. Repeat for all cobs.
04 -
In a large bowl, mix grilled corn kernels, diced red bell pepper, chopped red onion, and cilantro. Toss gently to combine.
05 -
Whisk together lime juice, olive oil, salt, black pepper, and chili powder if using. Drizzle over salad and toss gently to coat evenly.
06 -
Adjust seasoning as needed, garnish with additional cilantro or lime wedges, and serve at room temperature or chilled.
# Additional Notes:
01 -
For optimal flavor, grill corn without husks, rotating frequently for even charring. Allow salad to rest 15 to 20 minutes before serving to let flavors meld.
02 -
If no grill is available, char corn kernels in a heavy skillet or under broiler to replicate smoky flavor.
03 -
Store salad refrigerated in airtight container if preparing ahead; refresh with lime juice before serving.