Roasted Pepper and Corn Salad
Makes 4 to 6 Servings
  • 4 ears corn, husked
  • 1 large orange bell pepper, cut into ½-inch-wide strips
  • 1 tablespoon olive oil
  • 1½ cups cherry tomatoes, halved
  • ½ cup sliced red onion
  • Lemon-Thyme Vinaigrette (recipe follows)
  • 1 teaspoon kosher salt
  • 2 cups baby arugula
  • ½ teaspoon ground black pepper
Lemon-Thyme Vinaigrette
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped thyme
  1. Heat a cast-iron grill pan over medium-high heat. Brush corn and bell pepper with oil. Add to pan, and cook until vegetables are tender and have grill marks. Remove from heat, and let cool completely.
  2. Cut kernels off cob. In a large bowl, combine corn, bell pepper, tomatoes, and onion. Add 2 tablespoons Lemon-Thyme Vinaigrette and half of salt, tossing to coat. Add arugula, pepper, remaining Lemon-Thyme Vinaigrette, and remaining salt, tossing until combined. Serve immediately.
Lemon-Thyme Vinaigrette
  1. In a small bowl, whisk together all ingredients until combined. Use immediately.
Recipe by Louisiana Cookin at