Roasted Corn and Pepper Salad
Elevate your summer table with this vibrant and smoky Roasted Corn and Pepper Salad, a perfect blend of grilled fresh corn, charred bell peppers, and zesty lime dressing. This easy, gluten-free recipe brings the essence of outdoor grilling into a refreshing side dish bursting with flavor and texture. Sweet corn kernels are lightly charred to perfection, paired with roasted red and yellow bell peppers, and balanced with the gentle heat of red onion and aromatic cilantro. A tangy homemade lime-cumin dressing with a touch of honey ties it all together, making every bite an irresistible mix of smoky, sweet, and tangy notes. Ready in just 30 minutes, this colorful, nutrient-packed salad is perfect for backyard barbecues, potlucks, or as a healthy meal prep option.
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Recipe Information
Ingredients
- 4 fresh corn on the cob
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium red onion
- 0.25 cup fresh cilantro
- 2 tablespoons olive oil
- 2 lime
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Brush the corn cobs lightly with one tablespoon of olive oil and place them on the grill. Cook for about 8-10 minutes, turning occasionally, until the kernels are evenly charred. Remove from heat and let them cool.
While the corn is cooling, lightly brush the red and yellow bell peppers with a small amount of olive oil. Place them on the grill and char each side for about 2-3 minutes until the skins are blistered. Remove from heat and set aside to cool.
Once cooled, use a sharp knife to cut the kernels off the corn cobs and place them in a large mixing bowl.
Peel the charred skin off the grilled bell peppers, then seed and dice them into small pieces. Add the diced peppers to the bowl with the corn.
Finely dice the red onion and chop the cilantro. Add both to the mixing bowl.
In a small bowl, whisk together the juice of the limes, remaining tablespoon of olive oil, honey, ground cumin, salt, and black pepper to form the dressing.
Pour the dressing over the salad ingredients and gently toss everything together until well combined.
Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 43.4 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
