Yellow Pepper and Corn Salad with Turmeric Dressing | Ottolenghi

Which is my favorite summer corn recipe? It’s tough to pick winners among so many. Corn chowder, fritter, polenta, corn bread or corn muffin? Anyway you prepare it, I love the way corn imparts a pop of sweetness and color. The yellow pepper and corn salad with turmeric dressing adds something different: smokiness from the grilled corn.

In fact, the smoky flavor is everywhere. You can count on Yotam Ottolenghi to bring vibrant flavor and color, time after time. First you grill the whole corn until charred. In addition, the yellow pepper and the sun gold tomatoes go under the broiler until blackened. Since it’s easy summer, we can’t get enough of the fire and smoke around the outdoor grill.

If flavor is not enough, the yellow pepper, corn and golden tomatoes conspire to deliver the beautiful tone of sunshine on the plate. Ah, don’t forget the turmeric in the dressing. You simply can’t get a more flavorful, healthful and golden salad than this.

“Turmeric has natural anti-inflammatory compounds called curcuminoids, and these curcuminoids have been associated with a positive effect on various diseases,” says Anya Guy, a Mayo Clinic dietitian. Those diseases include Type 2 diabetes, obesity, inflammatory bowel disease and cancer.

Print Recipe

Yellow Pepper and Corn Salad with Turmeric Dressing

Ingredients

• DRESSING:
• 1 jalapeño, seeds removed, chopped
• 1 4-inch piece turmeric, peeled, chopped, or ¾ teaspoon ground turmeric
• 1 1-inch piece ginger, peeled, chopped
• 1 garlic clove, crushed
• 1 cup coarsely chopped cilantro
• ¼ cup olive oil
• ½ teaspoon finely grated lime zest
• 3 tablespoons fresh lime juice
• Kosher salt
• SALAD:
• 3 ears of corn, husked
• 2 yellow bell peppers
• 4 ounces Sun Gold or cherry tomatoes
• 2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces
• 2 cups dandelion greens or arugula
• Kosher salt

Instructions

1

Dressing:

2

Pulse 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.

3

Salad and Assembly:

4

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.)

5

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.

6

Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.

Notes

https://www.bonappetit.com/recipe/yellow-pepper-and-corn-salad-with-turmeric-dressing