Yellow Pepper And Corn Salad With Turmeric Dressing

Name: Yellow Pepper And Corn Salad With Turmeric Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jalapeno, seeds removed, chopped; 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric; 1 (1-inch) piece ginger, peeled, chopped; 1 garlic clove, crushed; 1 cup coarsely chopped cilantro; 1/4 cup olive oil; 1/2 teaspoon finely grated lime zest; 3 tablespoons fresh lime juice; Kosher salt; 3 ears of corn, husked; 2 yellow bell peppers; 4 ounces Sun Gold or cherry tomatoes; 2 endive, leaves separated, halved if large, or 1 large head of frisee, torn into bite-size pieces; 2 cups dandelion greens or arugula; Kosher salt

Servings: persons

1 jalapeno, seeds removed, chopped
1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric
1 (1-inch) piece ginger, peeled, chopped
1 garlic clove, crushed
1 cup coarsely chopped cilantro
1/4 cup olive oil
1/2 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
Kosher salt
3 ears of corn, husked
2 yellow bell peppers
4 ounces Sun Gold or cherry tomatoes
2 endive, leaves separated, halved if large, or 1 large head of frisee, torn into bite-size pieces
2 cups dandelion greens or arugula
Kosher salt

1
["Pulse jalapeno, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro. Transfer to a small bowl; season with salt.", "Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6-8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8-10 minutes.)", "Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12-18 minutes. Let cool; cut into 1"" strips, retaining as much charred skin as possible; add to corn.", "Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt."]

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 jalapeno, seeds removed, chopped, 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric, 1 (1-inch) piece ginger, peeled, chopped, 1 garlic clove, crushed, and more.

Yes, Yellow Pepper And Corn Salad With Turmeric Dressing 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.

That's it — enjoy your meal!