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Grilled Corn Pepper Kale Chopped Salad

Grilled Corn Pepper Chopped Kale Salad

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 20-22 minutes
  • Yield: Serves 4


Fresh and crisp is the best way to describe this grilled corn pepper chopped kale salad with chopped almonds and pecorino. It’s tossed in a lemon hummus vinaigrette.


  • 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


  1. Preheat a gas or charcoal grill on high heat.
  2. 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.
  3. When the corn and peppers are cool enough to handle, slice the kernels off the cobs and dice the peppers.
  4. In a large bowl, combine the corn and peppers with kale, scallions, pecorino, almonds and everything bagel seasoning.
  5. Whisk together 3 tablespoons olive oil, lemon juice, hummus, white wine vinegar, salt and pepper in a small bowl.
  6. Drizzle the vinaigrette into the salad tossing to combine.