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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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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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