Warm Roasted Pepper + Corn Salad with Pickled Onions

Makes about 4-6 servings

  1. Make the pickled onions. Whisk together 1/2 c. apple cider vinegar, sugar, and 1/4 c. boiling water. Add onions. Let sit for at least 1 hour, or cover and refrigerate overnight. Leftover onions can be stored in an airtight container in the fridge for 1 week.

  2. Pre-heat oven to 425 degrees F, and place corn on the oven grates (do not shuck the corn until it has roasted).

  3. Place peppers on a baking sheet, and drizzle with 2 Tbsp. olive oil. Roast alongside the corn, flipping every 10 minutes, until peppers are soft and charred on all sides, about 25 minutes total.

  4. While vegetables roast, add 1 Tbsp. olive oil, 1 Tbsp. cider vinegar, 1 Tbsp. honey or agave, cumin, paprika, lime juice, scallions, cilantro and salt + pepper to taste to a large mixing bowl. Whisk, and let sit.

  5. Remove peppers and corn from heat, and let cool. Once peppers have cooled enough to handle, rub off the skin, remove the stem and seeds, and dice the peppers. Once the corn is cool enough to handle, shuck the corn. Slice kernels off the cobb. Add peppers and corn kernels to the bowl with the vinaigrette. Add desired amount of pickled red onions to the salad along with a little of the pickle vinegar if more liquid is needed. Toss to combine. Serve right away while warm or later at room temperature.

Ingredients

Food
1 red onion, thinly sliced
1/2 c. + 1 Tbsp. apple cider vinegar, divided
1 Tbsp. sugar or coconut sugar
4 ears of corn
2 large red bell peppers
3 large poblano peppers
2 large green onions, thinly sliced
1/3 c. chopped cilantro
1 Tbsp. honey or agave
4 Tbsp. olive oil, divided
Juice of 1 lime
1 tsp. cumin
1 tsp. paprika
Salt + pepper

Tools
Mason jar with lid
Baking Tray
Mixing bowl

Time
10 minute prep
30 minute inactive cook time
20 minute active cook time

Dietary
Vegan, vegetarian, gluten-free, dairy-free, nut-free

Venzi’s Notes

This is really one of my favorite side dishes this year. I’ve already made it 3 times while hosting for friends. It goes great with tacos, of course, but it’s also a really great side dish for a cookout. It feels light and summery, and it’s perfect for most food preferences. My favorite way to eat it is as a dip with tortilla chips — my husband loves it on his tacos. Leftover corn salad is great over a green salad the next day for lunch! Or over a grain bowl. And eat the leftover pickled onions on EVERYTHING, trust me.

 

Photos