Roasted Corn and Red Pepper Salad

1. 1

   Light a grill.

2. 2

   Roast the peppers over a hot fire, turning, until charred all over, about 20 minutes.

3. 3

   Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes.

4. 4

   Peel the peppers and cut them into 1/4-inch strips.

5. 5

   Brush the corn with 1/4 cup of the olive oil and grill over moderately high heat, turning, until charred in spots but still slightly crisp, about 7 minutes.

6. 6

   Let cool slightly.

7. 7

   Working in a large bowl, cut the kernels from the cobs.

8. 8

   Add the peppers and red onion to the corn.

9. 9

   Stir in the lime juice and the remaining 1/4 cup of olive oil.

10. 10

    Add the cilantro and toss well.

11. 11

    Season with salt and pepper and toss again, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.