Grilled Corn Salad with Peppers
Description
This colorful corn salad mixes grilled corn with peppers, spices, and lime juice--it's a great side for picnics and potlucks but works as a condiment for sandwiches and tacos, too!
Ingredients
•
5 ears corn, husked
•
1/2 teaspoon cumin seeds
•
2 teaspoons vegetable oil, divided
•
2 cloves garlic, minced
•
salt and ground black pepper to taste
•
1 medium red bell pepper, chopped
•
1/2 medium poblano pepper, diced
•
2 stalks green onions, thinly sliced
•
1/2 cup finely chopped cilantro
•
2 tablespoons lime juice
Directions
1
Preheat an outdoor grill for high heat and lightly oil the grate.
2
Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
3
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.
4
Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
5
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.
6
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.
7
Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.