Grilled Corn Pepper Chopped Kale Salad

Grilled Corn Pepper Kale Chopped Salad


3 ears corn, shucked

1 large red pepper, sliced lengthwise into 3-inch strips1 teaspoon plus

3 tablespoons olive oil

1 bunch curly kale, ribs removed and chopped

1 scallion, thinly sliced

1/2 ounce shaved pecorino cheese

1/4 cup roughly chopped almonds

1 teaspoon everything bagel seasoning

Juice of 1 lemon

1 tablespoon hummus

1 teaspoon white wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper


Preheat a gas or charcoal grill on high heat.

Toss the corn and peppers with 1 teaspoon olive oil. Grill until the vegetables are lightly charred, 4-6 minutes for the peppers flipping halfway and 5-7 minutes for the corn.

When the corn and peppers are cool enough to handle, slice the kernels off the cobs and dice the peppers.

In a large bowl, combine the corn and peppers with kale, scallions, pecorino, almonds and everything bagel seasoning.

Whisk together 3 tablespoons olive oil, lemon juice, hummus, white wine vinegar, salt and pepper in a small bowl.

Drizzle the vinaigrette into the salad tossing to combine.