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Categories:
corn red bell pepper zucchini red onion cilantro serrano chili pepper ground cumin crumbly salty cheese olive oil vinegar salt
Viewed: 80 - Published at: 5 years agoIngredients
- 4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option)
- 1 large red bell pepper
- 1 5-inch long zucchini, sliced in half lengthwise
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 serrano chili pepper, seeded and minced (optional)
- 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
- 1/4 cup crumbly salty cheese such as feta or cotija (optional)
- 2 Tbsp olive oil
- 2 Tbsp cider vinegar or lime juice
- Salt and freshly ground pepper to taste
Method
- Prepare your grill for high, direct heat. Rub a little olive oil over the bell pepper. Place the corn (in their husks) and red bell pepper directly on the grill grates.
- Turn corn occasionally, so that every part of the husk is blackened. Turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes.
- For the last 5 minutes or so, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
- 2 Let the corn cool down for a few minutes and pull back the husks. Once the bell pepper has cooled a bit, remove the outer peel. Chop the bell pepper into small pieces.
- Slice the slightly browned zucchini again lengthwise and chop into small pieces.
- 3 Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.
