Recipes Roasted Corn and Red Pepper Salad 5.0 (3,755) Add your rating & review If there is room on the grill, the peppers and corn can be cooked at the same time.Plus: More Vegetable Recipes and Tips By Rachel Soszynski Updated on December 23, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 45 mins Total Time: 1 hrs Yield: 20 Ingredients 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 Directions 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. 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. Rate it Print