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If there is room on the grill, the peppers and corn can be cooked at the same time.Plus: More Vegetable Recipes and Tips

Rachel Soszynski
July 2010

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© Fredrika Stjärne

Recipe Summary

active:
45 mins
total:
1 hr
Yield:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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