Corn, Roasted Red Pepper and Cilantro Salad

This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Inactive: 10 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

2 teaspoons honey

Freshly squeezed juice of 1/2 lime


2 cups cooked corn kernels (from 2 large ears)

1/2 cup roasted red peppers, chopped

1 medium shallot, thinly sliced

Handful of fresh cilantro, chopped

Sea salt and freshly ground black pepper


  1. For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine. 
  2. For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve. 
  3. Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

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