Name: Grilled Corn Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the stovetop option) -; 1 large red bell pepper -; 1 (5-inch long) zucchini, sliced in half lengthwise -; 1/2 cup chopped red onion -; 1/2 cup chopped cilantro -; 1 serrano chili pepper, seeded and minced (optional) -; 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind) -; 1/4 cup crumbly salty cheese such as feta or cotija (optional) -; 2 tablespoons extra virgin olive oil -; 2 tablespoons cider vinegar or lime juice -; Salt and freshly ground pepper, to taste -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Corn Salad

1. 4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the stovetop option) -

2. 1 large red bell pepper -

3. 1 (5-inch long) zucchini, sliced in half lengthwise -

4. 1/2 cup chopped red onion -

5. 1/2 cup chopped cilantro -

6. 1 serrano chili pepper, seeded and minced (optional) -

7. 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind) -

8. 1/4 cup crumbly salty cheese such as feta or cotija (optional) -

9. 2 tablespoons extra virgin olive oil -

10. 2 tablespoons cider vinegar or lime juice -

11. Salt and freshly ground pepper, to taste -

How to cook deliciously - Grilled Corn Salad

1. Stage

Grill the corn, bell pepper, and zucchini: Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the red pepper and the corn (in their husks) directly on the grill grates. Cover the grill. Turn corn occasionally, so that every part of the husk is blackened. Also turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes. When the corn and peppers are about 5 minutes away from being done, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.

2. Stage

Finish prepping the red pepper: Place charred bell pepper in a bowl and cover with a plate so that it steams in its own heat. Once the bell pepper has cooled a bit, remove the charred peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.

3. Stage

Cut the kernels from the corn cob: Let the corn cool down for a few minutes and pull back the husks. Take a small bowl and turn it upside down in a larger bowl. Stand the corn husks vertically, tip facing down, on top of the upside-down small bowl. (You can also use the center of an upturned bundt pan.) Use a sharp knife to make long, downward strokes, removing the kernels from the cob as you work your way around the cob.

4. Stage

Chop the zucchini: Slice the grilled zucchini again lengthwise and chop into small pieces.

5. Stage

Assemble and serve the salad: Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste. Serve cold or at room temperature.