Grilled Corn & Pepper Salad Recipe

Name: Grilled Corn & Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 2 ears Corn, Husks And Silks Removed; Butter, Enough To Coat Both Ears Of Corn; Paprika, Salt And Pepper, To Taste; 1 whole Pickled Anaheim Pepper, Chopped; 1/2 whole Pickled Jalapeno, Chopped; 3 whole Green Onions, Chopped; FOR THE DRESSING:; 1 Tablespoon Non-fat Plain Greek Yogurt; 1-1/2 Tablespoon Olive Oil; 1/2 whole Lime, Juiced; 1 pinch Cayenne Pepper, Paprika, Cumin, Salt And Pepper

Servings: persons

FOR THE SALAD:
2 ears Corn, Husks And Silks Removed
Butter, Enough To Coat Both Ears Of Corn
Paprika, Salt And Pepper, To Taste
1 whole Pickled Anaheim Pepper, Chopped
1/2 whole Pickled Jalapeno, Chopped
3 whole Green Onions, Chopped
FOR THE DRESSING:
1 Tablespoon Non-fat Plain Greek Yogurt
1-1/2 Tablespoon Olive Oil
1/2 whole Lime, Juiced
1 pinch Cayenne Pepper, Paprika, Cumin, Salt And Pepper

1
Heat cast iron griddle on the stove or heat barbecue.
2
Preheat your grill to medium heat.
3
Coat the corn with butter then evenly with salt, pepper and paprika and place on grill. Grill until the kernels are lightly blackened, turning regularly, about 10 minutes.
4
Meanwhile, place Anaheim and jalapeno peppers in a bowl and set aside. If you do not have pickled peppers, saute a diced raw Anaheim pepper in a little olive oil before adding into the bowl (until softened).
5
To make the dressing, combine yogurt, olive oil, and lime juice in a small bowl. Add a pinch each of paprika, cayenne pepper, cumin, and salt and pepper to taste.
6
When the corn is ready, remove it from the grill and carefully cut the kernels off of the cob and add it into the pepper mixture.
7
Pour the yogurt dressing over the corn and pepper mixture and mix well.
8
Enjoy!

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE SALAD:, 2 ears Corn, Husks And Silks Removed, Butter, Enough To Coat Both Ears Of Corn, Paprika, Salt And Pepper, To Taste, and more.

Yes, Grilled Corn & Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Corn & Pepper Salad

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