There’s something magical about summer evenings-the warm breeze, the golden sunlight, and the smoky aroma of food sizzling on the grill. To capture that essence in a single dish, look no further than a vibrant Grilled Corn & Bell Pepper Salad. This colorful, refreshing recipe combines the sweet char of corn with the smoky depth of roasted bell peppers, creating a perfect harmony of flavors that celebrate the season’s bounty. Whether served as a lively side or a light main, this salad brings the taste of summer straight to your table, inviting you to savor every bite of sunny, fresh goodness.
Grilled corn and bell peppers transform summer salads into vibrant feasts bursting with smoky sweetness and crisp textures. This Grilled Corn & Bell Pepper Salad recipe celebrates the art of perfectly charred vegetables balanced by fresh herbs and zesty dressings, creating a dish that’s both refreshing and complex.Whether enjoyed poolside or at a backyard barbecue, the layers of flavor elevate a simple salad into a memorable experience.
prep and Cook Time
- Readiness: 15 minutes
- grilling: 12 minutes
- Total Time: 27 minutes
Yield
Serves 4 generously as a side or light main
Difficulty Level
Easy – perfect for beginner grillers and seasoned pros alike
ingredients
- 4 ears fresh corn, husked and rinsed
- 3 large bell peppers (one red, one yellow, one orange), seeded and quartered
- 3 tbsp extra virgin olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil leaves, torn
- 2 tbsp fresh mint leaves, chopped
- 1 medium lime, zested and juiced
- 1 tbsp honey or agave syrup
- 1 small shallot, finely minced
- 1/4 cup crumbled feta cheese (optional for garnish)
- Pinch of red chili flakes (optional, for subtle heat)
Instructions
- Preheat your grill to medium-high heat. brush the corn and bell peppers lightly with 2 tablespoons of olive oil to prevent sticking and enhance caramelization.
- Grill the corn first: Place ears directly on the grill grates, turning every 3 minutes to evenly char all sides. Grill until kernels are tender with dark, blistered spots, about 10-12 minutes total.
- Next,grill the bell peppers: Arrange pepper quarters skin-side down. Grill for 5-7 minutes or until the skins are charred and blistered,then flip once and cook an additional 2 minutes to soften without losing crunch.
- Remove the vegetables from the grill. Allow the corn to cool slightly, then cut kernels off the cob with a sharp knife into a large mixing bowl.
- Peel and dice the bell peppers: Once cool enough to handle, peel away the charred skins for a sweeter flavor and chop peppers into bite-sized pieces. Add to the bowl with corn.
- Prepare the dressing: In a small bowl,whisk together the remaining 1 tablespoon olive oil,lime zest and juice,honey,minced shallot,smoked paprika,salt,black pepper,and optional chili flakes.
- Toss the grilled vegetables gently with the fresh herbs and the zesty dressing until everything is well coated and vibrant.
- Adjust seasoning as needed. For added creaminess, sprinkle crumbled feta cheese on top just before serving.
- Plate your salad: Serve chilled or at room temperature for the best blend of textures and radiant flavors.
Tips for Success
- Choosing the right corn: Fresh, sweet corn on the cob produces juicy kernels; if seasonal corn isn’t available, thawed frozen corn works well off the grill as a shortcut.
- grill temperature control: Medium-high heat avoids burning the vegetables too quickly while delivering that perfect smoky char.
- Peeling bell peppers: Removing skins after grilling softens any bitterness and highlights their natural sweetness.
- Make ahead: Prepare grilled vegetables a few hours in advance, then store separately in the fridge. Toss with fresh dressing and herbs just before serving.
- Substitutions: For dairy-free, omit feta or replace with toasted pine nuts for crunch. Swap herbs based on preference-tarragon or dill add unique twists.
Serving Suggestions
This Grilled Corn & Bell Pepper Salad is a refreshing companion to grilled chicken or fish. Garnish with additional fresh herbs, a sprinkle of toasted pepitas, or a drizzle of chili-infused olive oil for a vibrant presentation. Serve alongside crusty artisan bread or over a bed of mixed greens for a satisfying summer meal. For a festive touch, add slices of ripe avocado and a handful of sweet cherry tomatoes.
| Nutrient | Per Serving |
|---|---|
| calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
For more inspiration on refreshing seasonal salads,check out our Summer Heirloom Tomato Salad. Learn about the nutritional benefits of fresh herbs on Healthline.
Q&A
Q&A: Savor Summer – Grilled Corn & Bell Pepper Salad Recipe
Q1: What makes this Grilled Corn & Bell Pepper Salad perfect for summer?
A: This salad bursts with vibrant colors and smoky, sweet flavors that scream summer.Grilled corn adds a juicy crunch while bell peppers bring a fresh, slightly sweet bite. It’s light, refreshing, and perfect for those warm, sunny days when you want to enjoy a meal that feels bright and effortless.
Q2: can I prepare the vegetables ahead of time?
A: Absolutely! Grilling the corn and bell peppers a few hours before serving is a great way to save time.Just cool them completely, then store in an airtight container in the fridge. When you’re ready, toss with the dressing and fresh herbs to keep everything crisp and flavorful.
Q3: What’s the best way to grill the corn and peppers for this salad?
A: For the perfect char, grill the corn in its husk or wrapped in foil for about 15-20 minutes, turning occasionally. Bell peppers should be placed directly on the grill until their skins blister and blacken-about 8-10 minutes-then transferred to a covered bowl to steam, making it easier to peel off the charred skin.
Q4: How can I add a little extra zest or creaminess to this salad?
A: A squeeze of fresh lime juice or a sprinkle of zest will brighten the flavors beautifully. For creaminess, try mixing in some crumbled feta cheese or a dollop of Greek yogurt-based dressing-it pairs wonderfully with the smoky veggies without overpowering the natural sweetness.
Q5: Is this salad suitable for a vegan or gluten-free diet?
A: Yes! The base ingredients-corn, bell peppers, herbs, and a simple vinaigrette-are naturally vegan and gluten-free. Just be sure to check that any additional toppings or dressings you use fit your dietary needs.
Q6: What herbs work best in this salad?
A: Fresh cilantro and basil bring bright, aromatic notes that complement the smoky vegetables.Mint can add a surprising cool freshness, making each bite feel even more summery and vibrant.
Q7: Can this salad be served warm, or is it best chilled?
A: Both ways work wonderfully! Serve it warm shortly after grilling for a comforting, cozy flavor, or chill it for an hour or two to let the flavors meld-a perfect, refreshing side for hot days.
Q8: What are some creative additions to try with this salad?
A: Toasted pepitas (pumpkin seeds) add a delightful crunch, while diced avocado introduces creamy richness. For a touch of heat, toss in finely chopped jalapeño or a dash of smoked paprika in the dressing. Each addition layers in complexity without stealing the spotlight from the grilled veggies.
Q9: How should I store leftovers?
A: Keep any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making the second serving just as tasty. Just remember to add delicate herbs fresh before serving again!
Savor the smoky sweetness of summer with this Grilled Corn & Bell Pepper Salad-a dish that’s as vibrant and sunny as a midsummer afternoon!
The Conclusion
As the sun sets on your summer gatherings, this grilled corn and bell pepper salad stands as a vibrant reminder of the season’s best flavors-smoky, sweet, and refreshingly crisp. Simple to prepare yet bursting with garden-fresh goodness, it’s the perfect dish to celebrate warm evenings and shared moments. Whether served alongside your favorite barbecue or enjoyed on its own, this salad invites you to savor summer’s bounty in every colorful bite. So fire up the grill one more time, and let this recipe brighten your table and delight your palate all season long.
