Roasted Pepper and Corn Salad
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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