A vibrant salad with peppers, spices, and lime juice provides a delightful addition to picnics or potlucks using corn that has been grilled or toasted in a skillet. Because it doesn’t contain mayo or any other easily perishable ingredients, this recipe is great for a picnic. It tastes amazing in vegetarian tacos and on grilled steak sandwiches as well!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 ears corn, husked
- ½ teaspoon cumin seeds
- 2 teaspoons vegetable oil, divided
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 1 medium red bell pepper, chopped
- ½ medium poblano pepper, diced
- 2 stalks green onions, thinly sliced
- ½ cup finely chopped cilantro
- 2 tablespoons lime juice
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
- While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
- Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
- Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
- Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
- Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.
- If you don’t have a grill, use 4 cups fresh or frozen corn nibbles and follow instructions starting with step 5.
- Play with the peppers to suit your taste. Add a chopped jalapeno for more heat, or replace the poblano with a green bell pepper if you want a milder dish.
Reviews
Love this one, easy delicious the lime/cumin My tweets: 1. ground cumin 2. reduced the corn added cabbage (fold in with roasting corn toward end of skillet time.)
Everybody loved it. I made a double batch of it. Hardly any left. It is good cold or hot
Great fresh flavors. I used ground cumin. I would like to try getting some char on the peppers next time. Great to make ahead