Grilled Corn & Pepper Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing summer salad featuring charred Colorado corn and bell peppers, tossed in a bright citrus vinaigrette with garden herbs. This American-inspired salad recipe (vegan), ready in about 30 minutes, pairs corn on the cob, red bell pepper, yellow bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 ears, husked corn on the cob
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 2 tbsp olive oil
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat grill to medium-high. Brush 3 ears corn on the cob and 1 medium sliced red bell pepper with 1 tbsp olive oil, then grill for 8-10 minutes, turning occasionally, until charred and tender. Grill 1 medium sliced yellow bell pepper for 6-8 minutes until blistered.
2. Step 2: Whisk together 2 tbsp lime juice, 1 tbsp red wine vinegar, 1 tsp honey, 1/2 tsp dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
3. Step 3: Chop grilled corn kernels from cob and combine with grilled red and yellow bell peppers in a large bowl. Drizzle with 1 tbsp olive oil and toss gently to coat.
4. Step 4: Pour the prepared vinaigrette over the corn and peppers, adding 1/4 cup chopped cilantro. Toss until evenly coated and serve immediately.