Ingredients
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4 ears corn
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2 red bell peppers, seeds removed and cut into quarters
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¼ cup diced red onion
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½ teaspoon paprika
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½ teaspoon kosher salt
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2 tablespoons chopped parsley
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2 tablespoons olive oil
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Juice of 1 lemon
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1 cup mozzarella balls, cut into quarters
Instructions
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Preheat the grill. Heat the grill to medium-high.
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Grill the vegetables. Place the corn and red pepper quarters on the grill. Cook for about 6 minutes, turning as needed, until lightly charred and tender. Set aside to cool.
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Prepare the vegetables. Cut the corn kernels from the cobs and dice the grilled peppers. If the pepper skins are heavily charred, peel them off before chopping.
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Make the salad. Add the corn, peppers, red onion, paprika, salt, parsley, olive oil, lemon juice, and mozzarella to a large bowl.
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Toss and serve. Gently mix until everything is evenly coated. Serve immediately or chill briefly before serving.
Notes
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Turn for even charring: Rotate the corn and peppers during grilling so they cook evenly.
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Cool before mixing: Let the vegetables cool slightly to help preserve the mozzarella’s texture.
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Cut kernels safely: Stand each cooled ear of corn upright on a cutting board and slice downward with a sharp knife.
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Balance the dressing: Taste before serving and adjust the lemon juice, salt, or olive oil as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
