Corn and Pepper Salad with Yogurt Lime Dressing
This salad came together one night when I had leftover corn-on-the-cob. It is yummy as a stand alone salad, but can also be mixed with rice or or spooned into tacos. Have fun with your own combos!
Ingredients
Dressing
- ¼ cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper
Salad
- 2 large ears corn, shucked or 2-1/2 cups corn kernels (See NOTE)
- 2 medium red bell peppers, stem and seeds removed, and each cut into 3 to 4 flat pieces for grilling
- Olive oil
- ½ cup crumbled Cotija cheese
- ¼ cup chopped cilantro
- 2 tablespoons chopped green onions white and light green parts
Instructions
- Preheat gas or charcoal grill to medium-high heat. Stir together dressing ingredients and reserve.
- Brush corn and pepper pieces with olive oil and grill until lightly charred and tender, 10 to 15 minutes, turning the vegetables and rotating on the grill for even cooking. For alternate cooking methods, see NOTE.
- Remove corn and peppers from to cutting board and allow to cool. Stand corn on end and remove kernels with sharp knife. (A serrated knife works very well). No need to separate small groups of kernels that stay connected; place kernels in large mixing bowl; discard cobs. Chop the grilled peppers and add to bowl. Add Cotija cheese, cilantro and green onions; drizzle all with reserved dressing and stir until evenly mixed. Season with salt and pepper.
- Makes about 4 cups
Notes
NOTE: Corn can be steamed, boiled or microwaved according to your favorite method if you prefer to grilling. You can also use leftover corn too. Or for a super quick variation, you can use 2-1/2 cups cooked frozen corn kernels. Peppers can be chopped and sauteed in a little olive oil in a medium skillet on the stovetop. Of course, the salad will not have the same grilled flavor, but will certainly work in a pinch!