Yellow Pepper and Corn Salad with Turmeric Dressing
Yellow Pepper and Corn Salad with Turmeric Dressing is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro.
Transfer to a small bowl; season with salt.
Prepare a grill for high heat.
Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes.
Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.).
Heat broiler.
Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes.
Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.
Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes.
Add tomatoes, endive, and greens to corn; toss to combine.
Drizzle dressing over and toss to coat; season with salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
