Grilled Corn and Bell Pepper Salad Recipe

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Yield

Serves 4 (serving size: about 1 cup)

Get the most out of your grill space by adding a little char to every element of this quick, fresh corn salad. Add all the vegetables at once; remove each as it finishes cooking. Got a summer vegetable bounty? Add grilled summer squash or more multicolored peppers to the salad. Stick to a Mexican theme, or go Greek by swapping red wine vinegar for the cider vinegar and crumbled feta for the Cotija cheese.

Ingredients

Cooking spray
2 large ears fresh yellow corn, husks removed
1 medium red bell pepper
1 medium yellow bell pepper
1 medium shallot, peeled and halved lengthwise
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 ounce Cotija cheese, crumbled (about 3 Tbsp.)

Nutritional Information

Calories 144
Fat 9.2g
Satfat 2.1g
Monofat 5.5g
Polyfat 1.1g
Protein 4g
Carbohydrate 14g
Fiber 2g
Cholesterol 6mg
Iron 1mg
Sodium 213mg
Calcium 86mg
Sugars 6g
Est. added sugars 0g

How to Make It

Step 1

Preheat grill to high (450°F to 550°F).

Step 2

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.

Step 3

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.