Go Back
–+ servings
Print Recipe
5 from 3 votes

Roasted Pepper and Corn Salad

When corn is coming out of your ears during the summer months, this Roasted Pepper and Corn Salad is exactly what you need to make!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish, Salad
Cuisine: Mediterranean, Southwestern
Keyword: Roasted Pepper and Corn Salad, roasted pepper and corn salad, roasted pepper salad, summer corn salad, summer salad with corn,
Servings: 4 people
Author: Gaby

Ingredients

  • 1/3 cup Cilantro Vinaigrette
  • 3 ears of corn husked
  • 2 yellow bell peppers
  • 4 ounces yellow cherry tomatoes
  • 2 endive leaves separated and halved if needed
  • 2 cups baby arugula or mache
  • Kosher salt and freshly cracked black pepper

Instructions

  • Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl.
  • Transfer peppers onto the grill, turning occasionally, until blackened in spots and nearly cooked through, 10-ish minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.
  • Transfer tomatoes into a small grilling basket and put on grill for 3-5 minutes until just about to burst. Remove and let cool. Arrange everything on a large serving platter and gently toss to combine. Drizzle dressing over and toss to coat; season with salt and pepper.