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Grilled Corn and Veggie Salad

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
65 min
SERVINGS
6 servings
Salad
Grilled Corn and Veggie Salad
Ingredients
  • 6 ears freshly shucked corn
  • 1 medium green bell pepper, diced
  • 2 medium Roma (plum) tomatoes, diced
  • 1/4 cup diced red onion
  • 1/2 bunch fresh cilantro, chopped, or more to taste
  • 2 teaspoons olive oil, or to taste
  • salt and ground black pepper to taste
Instructions
1
Heat up an outdoor grill to a medium temperature and lightly brush the metal grates with oil.
2
Place corn on the preheated grill, rotating it every so often, until it's cooked through and develops a slight char on the outside, approximately 10 minutes. Take the corn off the grill and let it rest until it's cool enough to handle, taking around 5-10 minutes.
3
Hold the corn cob over a large container and use a sharp knife to delicately cut the warm kernels directly into the bowl; then discard the cob. Repeat the process with the remaining corn.
4
Combine diced bell pepper, sliced tomatoes, chopped onion, chopped cilantro, olive oil, salt, and pepper in a bowl; mix everything together until it's well combined. Allow the flavors to meld together for at least 30 minutes before serving.