Sunday, July 8, 2012

Grilled Corn & Green Bell Pepper Salad


Ever since I've started exploring weelicious.com, I have been wanting to try out some of the recipes. Having more than 20 corns sitting around was just the thing I needed. So I searched the site for corn recipes and went with this one as it was late lunch time and this one seemed the quickest. Plus I had majority of the ingredients so that helped. I skipped a couple of ingredients and used the griddle pan to roast the veggies. It turned out delicious and was finished in less than 30 mins. I will definitely be making it again. Hopefully with the mozzarella balls next time or even cooked black beans.

Modified version:

Ingredients:

3 ears of corn
1 large green bell pepper, seeds removed and diced
¼ cup red onion, finely chopped
½ teaspoon paprika
½ teaspoon salt
1 tsp dried parsley leaves
3 tablespoons oil
juice of ½ lemon
1 cup mozzarella balls, cut into quarters

Method:

Remove the kernels from corn cobs with a sharp knife. On a cast iron griddle pan set to medium-high heat, add 2 tbsp of oil and corn kernels to roast for 6-8 mins on until well roasted stirring it often. Set aside. Roast the diced green bell pepper for 6-8 mins with 1 tbsp of oil in the same pan. Set aside.

Mix the roasted corn kernels, roasted bell pepper and onion. Add in paprika powder, salt, parsley leaves, and lemon juice and mix well. Serve warm.

Original:

Grilled Corn & Red Pepper Salad  (Serves 4)

Prep Time: 2 minutes
Cook Time: 6 minutes
Total Time: 10 minutes

Ingredients

4 ears of corn
2 large red peppers, seeds removed and cut into quarters
¼ cup red onion, diced
½ teaspoon paprika
½ teaspoon kosher salt
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
juice of 1 lemon
1 cup mozzarella balls, cut into quarters

Preparation

1. Preheat grill.
2. Grill corn and peppers for 6 minutes and set aside to cool.*
3. Remove the corn kernels from the cobs and dice the red peppers.
4. Place the corn and peppers in a bowl with the remaining ingredients and combine.
5. Serve.
*You can remove the skin of the red peppers if they are charred.

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