Food Recipes Salads Vegetable Salads Roasted Corn and Red Pepper Salad Use your grill to char whole ears of corn and red bell peppers, then combine with red onion, lime juice, and cilantro to make the ultimate summer salad. By Rachel Soszynski Rachel Soszynski Rachel Soszynski is a former culinary professional with over 15 years of experience in the food industry. She spent a decade working in content development and kitchen operations at Food & Wine and Food Network, focused on researching, testing, editing, and writing recipes for print, digital, and marketing. Her work has also appeared in Real Simple and Tasting Table. Food & Wine's Editorial Guidelines Updated on July 2, 2025 Save Rate PRINT Share Close Credit: © Fredrika Stjärne Active Time: 45 mins Total Time: 1 hr Servings: 20 Jump to recipe Make this big-batch Roasted Corn and Red Pepper Salad for your next summer soirée, or halve the recipe to serve as a seasonal side with any meal — there'll still be tasty leftovers to enjoy later. If there's room on the grill, the peppers and corn can be cooked at the same time. How to Properly Clean Your Grill, According to Experts Frequently Asked Questions What's the best way to seed a bell pepper? You'll need three red bell peppers for this recipe; before you pop them on the grill, the stems and seeds must be removed while the peppers are kept whole. To accomplish this, first make a circular cut around the base of the stem. Gently twist and pull to remove the stem, then use a spoon or your fingers to scoop out the remaining seeds. What is the easiest way to cut corn off the cob? The best way to cut corn off the cob is the method that allows you to complete the task safely. Some cooks prefer to stand the corn on end in a bowl or on a towel-lined cutting board (to minimize errant kernels), using a sharp knife and a gentle sawing motion to cut strips off. Alternatively, you can lay the cob down flat on your cutting board (sans towel) and work horizontally instead of vertically — it might be more difficult to cut close to the cob, but this method can feel more secure. Finally, some cooks swear by using a specific corn-stripping tool to get the job done. Notes from the Food & Wine Test Kitchen To achieve the optimal smoky flavor, be sure to grill your red bell peppers until they're black on all sides. Once they come off the grill, you'll place them in a bowl and cover with plastic wrap to steam for 10 minutes, which will allow for easy removal of the charred skin. The flesh underneath retains a great roasted flavor, so do not rinse the peppers after you've peeled them. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 20 servings 3 red bell peppers, cored and seeded but left whole 15 ears of corn, husked 1/2 cup extra-virgin olive oil, divided 1 small red onion, halved and sliced thinly 1/3 cup fresh lime juice 1 teaspoon kosher salt Freshly ground black pepper 2 cups chopped cilantro Directions Light a grill. Roast the peppers over a hot fire, turning, until charred all over, about 20 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch strips. 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. Let cool slightly. Working in a large bowl, cut the kernels from the cobs. Add the peppers and red onion to the corn. Stir in the lime juice and the remaining 1/4 cup of olive oil. Add the cilantro and toss well. Season with salt and pepper and toss again, then serve. Originally appeared: July 2010 Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.