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Grilled Corn and Pepper Salad

Summer means put it all on the grill, including some corn and peppers to make this fresh, colorful Grilled Corn and Pepper Salad.
Course Side Dish
Author Tracy


  • 4 ears corn
  • 1 cup cherry tomatoes, halved
  • 1 red pepper
  • 1 Anaheim pepper
  • 1 yellow pepper
  • 3 tablespoons olive oil divided
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 tablespoons fresh parsley, minced


  • Soak the corn in the husk for 10-20 minutes in water.  Heat grill to medium.
  • Put corn on the grill for 20 minutes.  
  • Half and clean the peppers.  Brush with 1/2 tablespoon of olive oil.  Add to grill after corn has been on for 8 minutes.  Turn corn. 
  • Flip peppers after 6 minutes.  
  • Meanwhile, make dressing by whisking together remaining olive oil, lemon juice, apple cider vinegar, salt, and pepper.
  • Remove veggies from grill and let cool enough to be able to dice peppers and husk corn. Remove corn from cobs.
  • Add corn, peppers, and cherry tomatoes to a large bowl.  Drizzle with dressing and mix well. Add more salt to taste then add fresh parsley and mix well.  Cover and refrigerate or serve immediately.