This grilled corn pepper chopped kale salad is my late summer version.
When corn season is over for the year, I will miss fresh and crisp salads like this one.
But I’m trying not to think about that quite yet.
How To Make A Grilled Corn Pepper Chopped Kale Salad
First, I fire up the grill for the corn and red peppers.
That gives me time to chop and prep everything else.
I grill the corn and tomatoes until they have charred a bit.
Then I wait for them to cool before slicing the kernels off the cobs and dicing the peppers.
The Other Ingredients
To add a pungent crunch, I toss in scallions, shaved pecorino, chopped almonds and a teaspoon of everything bagel seasoning.
That everything mix is one of the most used jars in my spice drawer.
For the dressing in this grilled corn pepper chopped salad, I reach for the usual ingredients, olive oil, lemon juice and vinegar plus a dollop of hummus, which is an easy, healthy way to make a salad dressing a little creamier.
Even though I’m not ready to say goodbye to summer yet, I’m already thinking about new fall versions of my kale salads.