Grilled Corn And Fresh Pepper Salad Food

GRILLED CORN AND BELL PEPPER SALAD

Steps:

• Preheat grill to high (450°F to 550°F).
• Coat grill grate and corn, bell peppers, and shallot with cooking spray. Add vegetables to grill. Cook corn 14 minutes, turning after 7 minutes. Cook bell peppers 10 minutes, turning occasionally. Cook shallot 8 minutes, turning after 4 minutes. Remove vegetables from grill; cool 5 minutes.
• Cut corn kernels from ears and place in a bowl. Cut bell peppers into 3/4-inch pieces; add to corn. Chop shallot; add to corn mixture. Add parsley, oil, vinegar, salt, and pepper to corn mixture; toss. Sprinkle with cheese.

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Steps:

• Preheat the grill to medium.
• Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
• Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

GRILLED CORN SALAD

Steps:

• 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. (See our method for grilling corn-on-the-cob .) 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.
• 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.
• 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.
• Chop zucchini: Slice the grilled zucchini again lengthwise and chop into small pieces.

JALAPENO POPPER CORN SALAD

Steps:

• Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.

GRILLED CORN AND FRESH PEPPER SALAD

Steps:

• 1. Preheat grill to med-high. Brush grill grate with oil. Grill corn, covered, turning often until kernels begin to char. Transfer to a cutting board to slightly cool.
• 2. Combine olive oil, lime juice, minced cilantro, salt, pepper, and chili powder in a small bowl.
• 3. Cut corn off of the cob and combine it with the chopped red bell pepper.
• 4. Add the lime-cilantro vinaigrette and mix well.
• 5. Add cheddar cheese (crumbled queso fresco may be used instead of cheddar as well).

GRILLED CORN SALAD WITH PEPPERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
• While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
• Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
• Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
• Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
• Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

GRILLED CORN SALAD

Steps:

• Preheat grill or broiler to medium heat.
• Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
• In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
• Toss the salad with the dressing and serve at room temperature.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

CORN, ROASTED RED PEPPER AND CILANTRO SALAD

Steps:

• For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
• For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
• Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

SOUTHWESTERN ROASTED CORN SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.