Somehow Kenya ended up “helping” me buy way more ears of corn at the farmers’ market last weekend than we could possibly eat in 7 days. It’s amazing how quickly the items in our cart can grow when my two little helpers get extra excited about what’s at the market. Between all that extra sweet corn and the ready-to-be-picked red bell peppers and parsley in our garden, I decided to make this salad. It’s bright in color and has a ton of texture, so it’s as visually beautiful as it is delicious.

This grilled corn and red pepper salad just says summer to me, so the time to make some is now!


Grilled Corn and Red Pepper Salad

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Servings: 4
Author: Catherine McCord
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 10 minutes


  • 4 ears corn
  • 2 red bell peppers, seeds removed and cut into quarters
  • 1/4 cup diced red onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped parsley
  • 2 tablespoons oliv oil
  • juice of 1 lemon
  • 1 cup mozzarella balls, cut into quarters


  • Preheat grill.
  • Grill corn and peppers for 6 minutes and set aside to cool.*
  • Remove the corn kernels from the cobs and dice the red peppers.
  • Place the corn and peppers in a bowl with the remaining ingredients and combine.
  • *You can remove the skin of the red peppers if they are charred.


Calories: 320kcal | Carbohydrates: 35g | Protein: 14g | Fat: 15g | Cholesterol: 20mg | Sodium: 540mg | Fiber: 6g | Sugar: 9g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I’ve been reading a liltte, and the consensus is that all the doctors tell you not to eat it, but if it’s passed the FDA, it is probably pasteurized and OK. You know doctors CYA!

  2. This looks so good! I think it would be really tasty with some lime juice or apple cider vinegar as the acid, too. Maybe I’ll just have to try three different versions!

    I love your recipes and ideas. You’ve been quite the inspiration for me to create my own blog ( of my recipes and life with my toddler! Now if only he’d stop being so picky and eat like your kids do…

  3. I’m going to try this the next time I buy corn! I’m guessing if I substitute some diced avocado for the cheese, it will be a pretty good vegan version.

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