Corn and Red Pepper Salad Recipe

Corn and Red Pepper Salad is a multicolored and scrumptious way to break into eating salads and get into that routine during the hot days of summer. This wonderful salad is a great opportunity for those who are on diet plan and do not want to put on weight with fattening food.

Corn and Red Pepper Salad is a crispy, sweet, fresh dish that is the perfect choice for any barbecue, cookout or picnic. However, you can serve it at get-togethers, functions and parties as well.

Read the very simple steps given below and make a delicious Corn and Red Pepper Salad on your next meet up with friends or family.

Preparation Time: 20 minutes – including cooking time
Serving Size: 8 to 10
Utensils: Mixing Bowl, Serving Bow, Plastic Wrapping Sheet, Large Spoon, Sauce Pan, Stove, Refrigerator


– 6 ears corn – husked
– 2 large red bell peppers – seeded and sliced into small strip
– 1 red onion – thinly sliced
– (1/4 cup) chopped Italian parsley or cilantro
– (1/3 cup) rice vinegar
– (1/2 cup) olive oil
– (1/4 teaspoon) ground cumin
– (1/2 teaspoon) sugar
– Salt and fresh ground black pepper to taste
– Finely Chopped Coriander Leaves


  • 1

    Take a large sauce pan and place 6 ears corns in it.

  • 2

    Add in salt, cover the corns with cold water and place the sauce pan on the stove over medium heat.

  • 3

    Let the ears corn boil for 5 to 10 minutes until soft.

  • 4

    Remove the sauce pan from the stove and strain the ears corn with a large strainer.

  • 5

    Now, set them aside at room temperature until cool enough to be handled.

  • 6

    Take a large mixing bowl and place the ears corns in it.

  • 7

    Take a sharp knife and cut the kernels of the ears corns.

  • 8

    Now, take two 2 large seeded red bell peppers, slice them into small strips and add them to the corns in the bowl.

  • 9

    Top the corn-pepper mixture with 1 thinly sliced red onion, 1/4 cup chopped Italian parsley or cilantro, 1/3 cup of rice vinegar, 1/2 cup of olive oil, 1/4 teaspoon of ground cumin, 1/2 teaspoon of sugar and salt along with fresh ground black pepper to taste.

  • 10

    Take a large spoon and mix all the ingredients properly.

  • 11

    Cover the bowl with a plastic wrapping sheet and place in refrigerator until chilled.

  • 12

    You can garnish your Corn and Red Pepper Salad with finely chopped leaves of coriander. Serve and enjoy!

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