This Roasted Corn and Bell Pepper Salad is vibrant and refreshing, combining smoky roasted vegetables, crisp greens, and simple but bold flavors. It’s perfect as a light side dish for barbecues and picnics or a healthy addition to weeknight dinners. Combining sweet corn, charred bell peppers, and peppery arugula creates a satisfying harmony of textures and flavors.
Roasting the corn and bell peppers enhances their natural sweetness and adds a subtle smokiness that elevates the dish. The corn kernels, left on the cob during roasting, stay juicy and develop a caramelized depth, while the peppers become tender and slightly sweet. These roasted elements contrast beautifully with the crisp, peppery bite of fresh arugula and the brightness of cilantro.
A simple honey-lime dressing ties everything together, adding a zesty tang with a hint of sweetness that complements the smoky, earthy tones of the roasted vegetables. Crumbled Cotija cheese adds a creamy, salty finish, bringing balance and richness to every bite.
This salad delivers a delicious combination of flavors and textures: sweet and smoky from the roasted corn and peppers, fresh and peppery from the arugula, tangy and vibrant from the lime, and a touch of umami from the cheese. The light yet satisfying dressing enhances the natural flavors without overpowering them, making this dish feel effortless and elegant.
Whether it’s summer grilling season or a cozy fall dinner, this salad fits seamlessly into any meal. Pair it with grilled chicken, shrimp, or steak for a complete dinner, or serve it as a stand-alone dish for a light and healthy option. It’s equally suited for casual weeknight meals and festive gatherings, where its bold colors and fresh flavors are sure to impress.
This salad’s simplicity makes it wonderfully versatile. For a dairy-free version, omit the cotija cheese and consider adding sliced avocado for creaminess. To make it heartier, toss in black beans and quinoa or experiment with additional roasted vegetables like zucchini or cherry tomatoes.
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Roasting the vegetables couldn’t be simpler, and the vibrant presentation makes this salad as appealing to look at as it is to eat. Once tossed with the dressing and garnished with crumbled cheese, it’s ready to wow your guests or become the highlight of your meal.
This Roasted Corn and Bell Pepper Salad with Arugula dish celebrates the beauty of fresh, wholesome ingredients. With its balanced flavors, satisfying textures, and colorful presentation, it’s sure to become a favorite at your table.
Roasted Corn and Bell Pepper Salad
4
servings15
minutes30
minutes45
minutesThis Roasted Corn and Bell Pepper Salad combines smoky roasted vegetables, peppery arugula, and a zesty lime-honey dressing for a refreshing and flavorful dish. Topped with crumbled cotija cheese, it’s perfect as a side or light meal for any occasion.
Ingredients
3 ears of corn
1 large green bell pepper
1 large red bell pepper
1 small red onion, chopped
3 cups fresh arugula
1/4 cup fresh cilantro
1 lime, juiced
1 tablespoon honey
1/4 cup extra virgin olive oil, divided
1/2 teaspoon paprika
1/2 teaspoon ground cumin
to taste, salt and ground black pepper
for garnish, grated cojita cheese
Directions
- Roast the Vegetables:
Preheat the oven to 425°F (220°C). Brush the corn and bell peppers with 2 tablespoons of extra virgin olive oil and season with salt and ground black pepper. Roast the vegetables, turning them occasionally, until lightly charred, about 25 minutes. Set aside to cool slightly. - Prepare the Vegetables:
Once the corn and bell peppers have cooled, use a sharp knife to cut the kernels off the cob and transfer them to a large mixing bowl. Dice the roasted bell peppers into bite-sized pieces and add them to the bowl. - Make the Dressing:
Whisk together the lime juice, honey, remaining extra virgin olive oil, paprika, cumin, salt, and ground black pepper until smooth. Taste and adjust seasoning as needed. - Assemble and Serve:
Add the arugula, cilantro, and red onion to the mixing bowl with the corn and bell peppers. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Transfer the salad to a serving dish or plate. Garnish with grated cojita cheese.