Corn & Pepper Salad with a Turmeric Dressing

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.



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 & Assembly

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



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.

Salad And Assembly

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. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.

Recipe: Yotam Ottolenghi | Photograph: Alex Lau



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