Grilled Corn & Pepper Salad with Citrus Vinaigrette
A refreshing summer salad featuring charred Colorado corn and bell peppers, tossed in a bright citrus vinaigrette with garden herbs. This american-inspired salads (vegan) ready in about 30 minutes pairs ears, husked corn on the cob, olive oil, chopped fresh cilantro 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour the prepared vinaigrette over the corn and peppers, adding 1/4 cup chopped cilantro. Toss until evenly coated and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Corn & Pepper Salad with Citrus Vinaigrette take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Corn & Pepper Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ears, husked corn on the cob from drying out.
Can I substitute ingredients in Grilled Corn & Pepper Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Corn & Pepper Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Corn & Pepper Salad with Citrus Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
