Roasted Corn, Bell Pepper, and Onion Salad with Feta and Cilantro

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Serves 6
Originally from June 2014 on my old blog

I wanted a light, simple, summery side to go along with my Swordfish Clubs with Avocado, Tomato and Lemon Mayonnaise, (which I am posting next) and I couldn’t find anything that fit exactly what I was looking for, so I decided to combine a couple different recipes in order to make this. It requires a decent amount of prep work, but it can all be done way in advance and be heated up just before serving. It’s simple, sweet, salty, and full of colorful vegetables. You could use a different type of cheese, add some different vegetables, take away some vegetables, add new herbs, serve it cold… personalize it!


  • 7 ears corn, husks and silk removed
  • 3 medium/big bell peppers, preferably 3 different colors, (I suggest green, red, and orange, just because the corn is already yellow and you want it to be as colorful as possible) washed
  • 2 medium/small yellow onions, peeled and quartered
  • A few big handfuls crumbled feta cheese
  • A few handfuls of cilantro
  • Olive oil
  • Salt and freshly ground pepper

Preheat the oven to 425 F. Drizzle the bell peppers and quartered onions in olive oil, rub until the vegetables are covered, and lay onto a baking sheet. Generously add salt and freshly ground pepper.

Take the ears of corn (husks and silk removed) and rub with softened butter, all around. Generously add salt and freshly ground pepper. Take some tin foil and individually wrap each ear of corn in tinfoil so that no steam will escape. Lay the wrapped ears of corn on a baking sheet or dish and place in the oven, along with the peppers and onion. The corn will roast for about 25-30 minutes (have one ear that you unwrap to check to see if it’s done after 20 minutes). The peppers and onions will bake for 20 to 25 minutes; you’ll have to flip them and change their position every once in a while so that they brown all around.

When you take the peppers and onions out, let the peppers steam. Put them onto a cutting board and place a bowl over top and just let them sit for about 10 minutes; this will make it easier to pull off the skin and seeds. Once 10 minutes have gone by, remove the bowl, let cool if necessary, and then pull off the skin and seed the peppers (just slide your knife down; the seeds should easily come off). Chop the peppers and roasted onions to little bite size pieces.

When you’ve taken the corn out, remove the foil and let cool. Take each ear, place upright on cutting board, and take your knife (be careful) and cut the kernels off, sliding your knife down from the top of the ear to the bottom, towards the cutting board.

Take the corn kernels and chopped peppers and onions and add them to a big bowl. Mince the cilantro and add to the vegetables. From here, you can refrigerate the salad for a few hours or up to a day, lightly reheat the salad in a saucepan until warm, and add the crumbled feta and mix before serving. Or, of course, you can serve it right away after making it; if it’s still warm then just go ahead and add the feta, if not, then warm it up in a saucepan then add the cheese.

Happy dining!!


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