Grilled Corn Salad Recipe with Peppers

Ingredients

• 5 ears corn, husked
• 0.5 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
• 0.5 medium poblano pepper, diced
• 2 stalks green onions, thinly sliced
• 0.5 cup finely chopped cilantro
• 2 tablespoons lime juice

Instructions

1. Preheat an outdoor grill for high heat; lightly oil the grill grate.
2. Place corn on the preheated grill, turning frequently, until roasted and charred, approximately 10 minutes.
3. While corn grills, heat a small, dry skillet over high heat. Add cumin seeds, shaking constantly, until dark and fragrant, about 1 minute. Remove from heat and crush using a mortar and pestle; set aside.
4. Remove corn from the grill; let cool. Cut kernels off the cob using a knife; discard the cobs.
5. Heat 1 teaspoon of oil in a skillet over medium heat. Add half of the corn kernels and cook, stirring occasionally, until corn develops toasty brown bits, around 3 to 5 minutes. Transfer to a bowl.
6. Add the remaining oil and corn to the skillet, along with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
7. Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix well and let sit, allowing flavors to meld, for about 15 minutes.

Nutrition

• Calories: 137 kcal
• Fat Content: 4 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 24 mg
• Protein Content: 4 g
• Carbohydrate Content: 26 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g