Description
Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!
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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4