Fire Roasted Corn Salad
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 4-6
  • 4 ears of corn, shucked and silk removed
  • 1 red bell pepper, chooped
  • 1 jalapeño, minced
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • juice of 1 persian lime
  • 1 Tablespoon chopped parsley
  • salt, pepper, to taste
  • ¼ cup olive oil
  1. Preheat your grill to high for at least 15 minutes. Brush the grill grates with oil.
  2. Brush the ears of corn with oil on all sides, and season with salt and pepper. Set aside.
  3. While you are waiting for the grill to preheat, heat up ½ a Tablespoon of oil in a skillet on medium heat. Add the red onion, season with salt. Cook for about 3 minutes, until the onion is softened. Add the red bell pepper, jalapeño and garlic. Season with salt and ground black pepper. Cook for 3-5 minutes, until the vegetables are tender. Cover and turn off the heat.
  4. When you grill has preheated, place the corn on the grill and cook for about 2 minutes per side.
  5. Take the corn off the grill and cut the corn kernels off the cob. Since the corn is really hot at this point, I usually use a pair of tongs to hold the corn in place while I cut the kernels off.
  6. Combine the corn with the other vegetables. Add the remaining olive oil, lime juice and parsley. Season with salt and pepper, if needed.
  7. Whenever I mix up any kind of salad, I like to do it in a much bigger bowl, since it makes it much easier to mix. Then I simply transfer the mixed salad to a clean serving plate and don’t have to worry about cleaning up the sides of the bowl. Serve warm or cold.
  8. This salad can be made up to 1 day in advance. Keep refrigerated. (You can reheat it later in a skillet on medium heat, or serve it cold.)
Recipe by Olga's Flavor Factory at