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Grilled Corn, Red Pepper and Cucumber Salad

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4 ears shucked corn on the cob

1 large red bell pepper, quartered

1 large cucumber, peeled, seeded and diced

4 green onions, diced

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2 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons chopped fresh cilantro

½ teaspoon sugar

¼ teaspoon freshly ground black pepper

Preheat grill to medium-high heat.

Place the corn and pepper on the grill and close the cover. Grill vegetables for about 20 minutes, turning occasionally. Place the peppers in a zip-lock plastic bag and let them steam for 5 minutes. Peel the charred skin from the peppers and discard. Dice the peppers, cut the corn from the cob and place in a bowl along with the diced cucumbers and green onions. Add the remaining ingredients and toss to coat. Makes 4-6 servings.

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