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7 June 2017

A quick and easy grilled corn salad recipe, with fresh corn grilled golden yellow, chopped and tossed with sweet peppers, juicy tomatoes, radish and basil, then swirled with a lime vinaigrette. An excellent side dish.

We’re all about side dishes in the Chili Pepper Madness household at the moment because parties are busting out all over the place.

We just had a party at Patty’s parents’ house, which included a big treasure hunt, then I had some of my family over for some grilling, not to mention the other barbecue invites we’ve been to, and we’re only into the first week of June. How awesome is this?

I LOVE grilling time and all the gatherings. It means fun and visiting, but also creative cooking. The main course is always an easy choice, but what about the side dishes? We need good side dish ideas that people will love, right?

Luckily, corn on the cob is popping up everywhere this time of year. I can already purchase 3 ears for a buck. Wow! Quite inexpensive for something so tasty.

So yeah, why don’t we make ourselves a nice fresh corn salad for passing around? And how about we add some sweet peppers and other fresh ingredients? Sounds good to me! Everyone loves a good summer corn salad. Of course I have to make mine with a slight chili pepper twist.

Behold… Mike’s Grilled Corn Salad with Sweet Peppers. Yes!

Grilled Corn and Sweet Pepper Salad – Recipe

Corn salad is always a hit for summertime gatherings. It is light and crunchy and layered with summertime flavor and a little (or big) scoop will fit right on the side of your plate next to whatever else you’re grilling.

Corn is imbued with a natural sweetness, so we’re complimenting it with sweet chili peppers. No need to add in any heat here, though by all means, feel free. We’re keeping it mild this time around and focusing on that overall sweetness and the resulting crunch factor from all those fresh ingredients.

Let’s talk about how we make it, shall we?

Grilled Corn Salad Ingredients

  • 4 ears corn (I’m using sweet corn)
  • 2 cups chopped sweet peppers
  • 1 medium tomato chopped
  • 3 radishes thinly sliced
  • 1 cup chopped basil
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • Juice from one lime
  • Salt and pepper to taste

How to Make Grilled Corn Salad – the Recipe Method

  1. First, heat a grill to medium heat and lightly oil the grates.
  2. Grill the corn, turning often, until they are nicely charred and vibrant yellow in color. Remove and cool.
  3. Slice the corn kernels off of the cobs and set into a large bowl.
  4. Add the sweet peppers, radish, tomato and basil. Mix well.
  5. In a small bowl, whisk together the oil, vinegar and lime juice to emulsify. Pour into the vegetable mixture and mix well.
  6. Adjust with salt and pepper and serve.

That’s it, my friends! It’s that easy! Don’t you love an easy corn salad?

Recipe Tips & Notes

  • Make it Ahead. Can be made ahead. Just refrigerate until ready to use. I prefer taking it out of the fridge about an hour before serving to serve at room temperature.
  • Grilling is Necessary. Grilling the corn develops that sweetness a bit, so try not to skip this step. If you are unable to grill the corn, try sauteing the kernels in a pan with a bit of oil.
  • Crunch Factor. Aside from corn and sweet peppers, we’re using radishes for more of that “crunch” factor I’ve mentioned. Bell peppers are totally fine here. Radishes aren’t big on flavor, but they do absorb the flavors around it, so you’ll notice a POP of the vinaigrette every time you bite into a slice of radish.
  • The Vinaigrette. The vinaigrette itself consists of olive oil, vinegar and lime juice whisked together. Just pour it over your corn salad and mix it up. Add in some juicy tomato and fresh torn basil leaves and you’re good to go. Easy enough!
  • Recipe Additions. Black beans are a nice addition to this recipe, as are crunchy cucumbers or cherry tomatoes.
  • The Heat Factor. This is not meant to be a spicy recipe, but if you’d like to kick it up a notch, include some spicier peppers, like the jalapeno or serrano. Or hotter!

You can make this the day of and serve it right away, but I like to make it a day ahead of time. Toss it all together and cover it in a bowl.

Refrigerate it, but take it out about and hour before serving to let it come to room temperature. This gives it time for the flavors to mingle and develop a bit. It will retain it’s natural crunch.

So there it is! Ready to serve! Side dish heaven! Time to plan the party! Let me know how this goes over. I hope you enjoy it!

Grilled Corn and Sweet Pepper Salad – Recipe

Try Some of Our Other Popular Corn Side Dishes

Or Try This Great Side Dish

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Grilled Corn Salad with Sweet Peppers
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

A quick and easy grilled corn salad recipe, with fresh corn grilled golden yellow, chopped and tossed with sweet peppers, juicy tomatoes, radish and basil, then swirled with a lime vinaigrette. An excellent side dish.

Course: Side Dish
Cuisine: American
Servings: 6
Calories: 229 kcal
Author: Mike Hultquist
Ingredients
  • 4 ears corn
  • 2 cups chopped sweet peppers
  • 1 medium tomato chopped
  • 3 radishes thinly sliced
  • 1 cup chopped basil
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • Juice from one lime
  • Salt and pepper to taste
Instructions
  1. Heat a grill to medium heat and lightly oil the grates. Grill the corn, turning often, until they are nicely charred and vibrant yellow in color. Remove and cool.
  2. Slice the corn kernels off of the cobs and set into a large bowl.
  3. Add the sweet peppers, radish, tomato and basil. Mix well.
  4. In a small bowl, whisk together the oil, vinegar and lime juice to emulsify. Pour into the vegetable mixture and mix well.
  5. Adjust with salt and pepper and serve.
Recipe Notes

Can be made ahead. Just refrigerate until ready to use. I prefer taking it out of the fridge about an hour before serving to serve at room temperature.

Nutrition Facts
Grilled Corn Salad with Sweet Peppers
Amount Per Serving
Calories 229 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g10%
Sodium 14mg1%
Potassium 317mg9%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 680IU14%
Vitamin C 47.9mg58%
Calcium 14mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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