Grilled Corn and Sweet Pepper Salad
A quick and easy recipe of 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 somethingn so tasty.
So yeah, why don’t we make ourselves a nice corn salad for passing around? And how about we add some sweet peppers and other fresh ingredients? Sounds good to me!
Behold… Grilled Corn and Sweet Pepper Salad. Yes!
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.
Grilling the corn develops that sweetness a bit.
Aside from corn and sweet peppers, we’re using radishes for more of that “crunch” factor I’ve mentioned. 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 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!
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! Side dish heaven! Time to plan the party! Let me know how this goes over. I hope you enjoy it!
Try Some of Our Other Popular Corn Side Dishes
- 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
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.
Slice the corn kernels off of the cobs and set into a large bowl.
Add the sweet peppers, radish, tomato and basil. Mix well.
In a small bowl, whisk together the oil, vinegar and lime juice to emulsify. Pour into the vegetable mixture and mix well.
Adjust with salt and pepper and serve.
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.