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Grilled Corn and Bell Pepper Salad

Photo: Caitlin Bensel
Yield

Serves 4 (serving size: about 1 cup)

Get the most out of your grill space by adding a little char to every element of this quick, fresh corn salad. Add all the vegetables at once; remove each as it finishes cooking. Got a summer vegetable bounty? Add grilled summer squash or more multicolored peppers to the salad. Stick to a Mexican theme, or go Greek by swapping red wine vinegar for the cider vinegar and crumbled feta for the Cotija cheese.

Ingredients

  • Cooking spray
  • 2 large ears fresh yellow corn, husks removed
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium shallot, peeled and halved lengthwise
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 ounce Cotija cheese, crumbled (about 3 Tbsp.)

Nutrition Information

  • calories 144
  • fat 9.2 g
  • satfat 2.1 g
  • monofat 5.5 g
  • polyfat 1.1 g
  • protein 4 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 213 mg
  • calcium 86 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to high (450°F to 550°F).

  2. 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.

  3. 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.