For an extra smoky flavor, try grilling the peppers alongside the corn. Adjust the amount of poblano pepper to control the level of spiciness. If you don't have a grill, you can roast the corn in the oven or toast it in a skillet. This salad is best served at room temperature or slightly chilled. Consider adding other fresh vegetables like diced tomatoes, avocado, or jicama for added texture and flavor.
Grilled Corn Salad with Peppers
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS9
A vibrant and smoky salad featuring grilled corn, colorful peppers, and a zesty lime dressing. Perfect for picnics, barbecues, or as a flavorful side dish. This salad is a celebration of summer flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Fiber4 g
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Protein4 g
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Saturated Fat1 g
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Sodium24 mg
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Sugar5 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat an outdoor grill to high heat and lightly oil the grate. (5 minutes)
02
StepPlace the husked corn directly on the preheated grill. Cook, turning frequently, until kernels are roasted and slightly charred all over. (10 minutes)
03
StepWhile the corn is grilling, heat a small, dry skillet over medium-high heat. Add the cumin seeds and toast, shaking the pan constantly, until fragrant and slightly darkened. (1 minute)
04
StepRemove the toasted cumin seeds from the skillet and crush them using a mortar and pestle or the back of a spoon. Set aside.
05
StepOnce the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Discard the cobs.
06
StepHeat 1 teaspoon of vegetable oil in a skillet over medium heat. Add half of the corn kernels and cook, stirring occasionally, until they develop toasty brown bits. (3-5 minutes)
07
StepTransfer the toasted corn to a large bowl.
08
StepAdd the remaining 1 teaspoon of vegetable oil to the skillet, along with the minced garlic, crushed cumin seeds, salt, and pepper. Cook and stir for 2-3 minutes, until the garlic is fragrant.
09
StepAdd the remaining corn kernels to the skillet with the garlic and spices. Cook and stir for another 3-5 minutes, then transfer everything to the bowl with the first batch of corn.
10
StepAdd the chopped red bell pepper, diced poblano pepper, sliced green onions, chopped cilantro, and lime juice to the bowl with the corn mixture.
11
StepMix all ingredients together thoroughly, ensuring the dressing is evenly distributed. Allow the salad to sit for at least 15 minutes to allow the flavors to meld before serving.
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Kasey Olson
Jul 1, 2025I added some black beans and avocado, and it was absolutely delicious!
Cayla Lueilwitz
Jun 30, 2025This salad was a huge hit at my BBQ! Everyone loved the smoky flavor of the grilled corn.
Bret Zieme
Jun 29, 2025This has become my go-to recipe for summer gatherings.
Maddison Ziemann
Jun 27, 2025I love that this salad is so versatile. You can add whatever vegetables you have on hand.
Viviane Predovic
Jun 26, 2025I made this recipe without the poblano pepper because I don't like spicy food, and it was still amazing!
Jerrold Anderson
Jun 25, 2025The lime dressing is so refreshing. Perfect for a hot summer day.
Emmet Kessler
Jun 25, 2025I've made this several times and it's always a crowd pleaser.
Emelie Buckridge
Jun 24, 2025The recipe is very detailed and helpful!
Forest Olson
Jun 24, 2025Easy to prepare and tastes great!