Grilled Corn Salad with Peppers


Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!

Grilled Corn Salad with Peppers
Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
50 mins
4 servings


  • 5 ears corn, husked

  • ½ 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

  • ½ medium poblano pepper, diced

  • 2 stalks green onions, thinly sliced

  • ½ cup finely chopped cilantro

  • 2 tablespoons lime juice


  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.

Cook's Notes:

If you don't have a grill, use 4 cups fresh or frozen corn nibbles and follow instructions starting with step 5.

Play with the peppers to suit your taste. Add a chopped jalapeno for more heat, or replace the poblano with a green bell pepper if you want a milder dish.

Nutrition Facts (per serving)

137 Calories
4g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 137
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 24mg 1%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 4g
Vitamin C 56mg 281%
Calcium 21mg 2%
Iron 1mg 7%
Potassium 452mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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