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Roasted Corn and Red Pepper Salad

If there is room on the grill, the peppers and corn can be cooked at the same time.

Plus: More Vegetable Recipes and Tips

  • Total Time:
  • Servings: 20

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  • 3 red bell peppers, cored and seeded but left whole
  • 15 ears of corn, husked
  • 1/2 cup extra-virgin olive oil
  • 1 small red onion, halved and sliced thinly
  • 1/3 cup fresh lime juice
  • 1 teaspoon salt
  • Freshly ground pepper
  • 2 cups chopped cilantro


  1. Light a grill. Roast the peppers over a hot fire, turning, until charred all over, about 20 minutes. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch strips.
  2. Brush the corn with 1/4 cup of the olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly. Working in a large bowl, cut the kernels from the cobs.
  3. Add the peppers and red onion to the corn. Stir in the lime juice and the remaining 1/4 cup of olive oil. Add the cilantro and toss well. Season with salt and pepper and toss again, then serve.
Contributed By Photo © Fredrika Stjärne

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