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Charred Sweet Pepper and Corn Salad

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Smoky, blistered peppers and sweet, raw corn are topped with tangy goat cheese crumbles in this easy summer side salad.

PHOTOGRAPHY by
Olivia Hayo
|
September 18, 2020
Ingredients
SERVINGS:
4 SERVING(S)
½ pound sweet mini peppers
3 tablespoons olive oil, divided
2 ears of corn, husked
½ red onion, thinly sliced
8-10 basil leaves, thinly sliced, extra to garnish
1 ½ tablespoon balsamic vinegar
½ teaspoon salt
¼ teaspoon black pepper, extra to garnish
¼ cup crumbled goat cheese

Instructions

In a large bowl, toss peppers with 1 tablespoon of oil and a generous pinch of salt.

Line a small baking sheet with foil and place oiled peppers on top. Broil peppers for 10 minutes until charred and blistered. Remove and add back to the large bowl. (Having a barbeque? You can also throw the peppers straight onto your grill.)

Remove corn kernels from the cob by cutting along the cob close to the core. Add kernels to the large bowl with the peppers and add red onion and basil.

In a separate small bowl make the dressing. Whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, ½  teaspoon salt, and ¼ teaspoon black pepper until emulsified. Pour dressing into the large bowl and toss everything together to coat.

Plate your salad, finishing with crumbled goat cheese, additional basil, and a few more cracks of black pepper.

ABOUT THE CONTRIBUTORS
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures...
more about this contributor
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