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Charred Sweet Pepper and Corn Salad
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 4
- ½ pound sweet mini peppers
- 3 tablespoons olive oil, divided
- 2 ears of corn, husked
- ½ red onion, thinly sliced
- 8–10 basil leaves, thinly sliced, extra to garnish
- 1 ½ tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper, extra to garnish
- ¼ cup crumbled goat cheese
Instructions
- In a large bowl, toss peppers with 1 tablespoon of oil and a generous pinch of salt.
- Line a small baking sheet with foil and place oiled peppers on top. Broil the peppers for 10 minutes, until they are charred and blistered. Remove and add back to the large bowl. (Have a barbecue? You can also throw the peppers straight onto your grill.)
- Remove corn kernels from the cob by cutting along the cob close to the core. Add kernels to the large bowl with the peppers and add red onion and basil.
- In a separate small bowl, make the dressing. Whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper until emulsified. Pour the dressing into the large bowl and toss everything together to coat evenly.
- Plate your salad, finishing with crumbled goat cheese, additional basil, and a few more cracks of black pepper.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
