Roasted Hatch Pepper and Corn Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant summer salad featuring sweet roasted peppers and fresh corn kernels, finished with a zesty lime vinaigrette. This american-inspired salads (vegetarian) ready in about 40 minutes pairs large Hatch peppers, corn kernels, red onion 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 120 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

• 2 large Hatch peppers
• 1 cup corn kernels
• 1/4 cup red onion
• 2 tbsp lime juice
• 3 tbsp olive oil
• 2 tbsp fresh cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Slice Hatch peppers lengthwise, remove seeds, and arrange cut-side down on a parchment-lined baking sheet. Roast for 25 minutes until skin blisters and chars slightly.
2. Step 2: While peppers roast, combine corn kernels, finely diced red onion, lime juice, 2 tbsp olive oil, salt, and black pepper in a medium bowl. Toss to coat.
3. Step 3: Remove peppers from oven, let cool for 5 minutes, then chop into 1/2-inch pieces. Add to corn mixture along with chopped cilantro. Gently toss until all ingredients are evenly distributed and flavors meld.