BBQ Grilled Corn Salad Recipe

BBQ Grilled Corn Salad


  • 8 cobs of corn still on the cob with husk
  • 3 bell peppers
  • 1/4 cup sun-dried tomatoes diced
  • 1 jalapeño pepper diced
  • 2 tbsp. fresh chives chopped
  • 2 tbsp. cilantro chopped
  • 1 small chipotle pepper
  • 2 cloves garlic
  • 2 tbsp. red wine vinegar
  • 2 tbsp. orange juice
  • 1/2 cup olive oil
  • Salt and pepper


  • Soak the corn in cold water for 20 minutes.
  • On high heat, barbecue the bell peppers, rotating to char them on all sides.
  • When the bell peppers are done, remove to a tray to cool. Remove the skin and seeds, and chop the peppers.
  • Reduce the BBQ heat to medium, and barbecue the corn for 20 minutes with the husks on, rotating every 5 minutes.
  • Once the corn has cooled enough, remove the husk, and sear on the BBQ at high heat for 1 minute on each side.
  • Cut the corn off the cob with a knife.
  • Mix the corn, bell peppers, sun-dried tomatoes, jalapeño, chives, and cilantro together.
  • Mix together the chipotle pepper, garlic, red wine vinegar, and orange juice. Gradually whisk in the olive oil. Add salt and pepper to taste.
  • Serve the salad, drizzled with vinaigrette.