Charred Corn MedleyFeatured

This wonderful vegetable dish works all year round! Process corn and red peppers on the barbecue or on broil in the oven!



Charred Corn Medley
Preparation time
Cooking time
Waiting time 20m


For 6 Serving(s)


  • 6 ears of shucked corn
  • 2 tablespoon(s) vegetable or canola oil
  • 1 large red pepper, stemmed, seeded and cut in half
  • 1 pint cherry tomatoes, cut in half
  • ½ cup(s) finely chopped red onion
  • ½ cup(s) crumble feta cheese
  • 2 limes, juiced
  • ¼ cup(s) olive oil
  • 1 cup(s) packed cilantro leaves, stems removed
  • 1 tablespoon(s) red wine vinegar
  • ½ clove garlic

Charred Corn Medley Directions

BBQ Method: Heat barbecue to 325 - 350ºF. Brush corn with vegetable oil. Grill corn and the red pepper halves (skin side down) on barbecue grill for about 10 minutes. Turn corn ocassionally. The corn should be partially charred. The red pepper skin should be blackened.

Oven Broil Method: Set oven to broil and move rack to top position. Brush corn with vegetable oil. Place corn and the red pepper halves (skin side up) on baking sheet, and place in oven. Broil for 3 - 4 minutes, or until corn starts to char. Turn corn and broil for an additional 3 - 4 minutes, or as necessary for the corn to char. The skin of the red pepper should be blackened. 

Remove corn and pepper pieces from heat source. Allow them to cool about 20 minutes. 

Cut kernels from cobs; peel skin from peppers and chop into half inch pieces. Place corn and peppers in a medium serving bowl. Add tomatoes, onion, feta and lime juice. Toss and season as necessary with salt and pepper.

Prepare vinaigrette: Combine olive oil, cilantro, vinegar and garlic. Add ½ teaspoon salt. Blend until the vinaigrette is smooth, about 1 minute. Toss with corn mxture and serve!



Recipe notes

While the corn and pepper pieces are cooling, prep the cherry tomatoes, onion and feta, and make the vinaigrette.

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