Fire Roasted Corn & Pepper Salad
Thanks to Jill B for the recipe inspiration!
INGREDIENTS:
2 tablespoons canola oil
2 tablespoons fresh-squeezed lime juice
1 tablespoon white wine vinegar
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 ears of corn, husks and silks removed (3 1/2 cups corn kernels)
2 medium red bell peppers
1/3 cup diced red onion
2 to 4 tablespoons finely diced jalapeno pepper (remove seeds for less heat)
1 tablespoon minced cilantro (optional garnish)
8 lime wedges
INSTRUCTIONS
In a jar with a tight-fitting lid, place oil, lime juice, vinegar, garlic, sugar, chili powder, cumin, salt, and black pepper. Shake to combine and set aside.
Prepare a medium-hot fire in a grill. Husk corn and remove silks. Cut each red pepper into 3 or 4 sections, removing seeds. Place corn and red pepper sections directly on grill grate. Grill vegetables, turning often for even cooking, until lightly charred, about 8 to 10 minutes.
Once cool enough to handle, cut corn kernels from cob and place in a large bowl. Dice red pepper and add to bowl along with red onion and jalapeno pepper. Add dressing and stir to combine. Garnish with cilantro and serve with lime wedges.
