Corn Off the Cob Salad

Corn Off the Cob Salad

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"This summer salad of grilled corn, red pepper, and sun-dried tomatoes is great served warm or at room temperature. It has lots of flavor!"

Ingredients

43 m {{adjustedServings}} servings 146 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an outdoor grill for medium-high heat.
  2. Grill corn on preheated grill until the kernels are tender and have browned in spots, about 8 minutes. Set aside to until cool enough to handle.
  3. Whisk together the melted butter and lime juice in a large bowl. Slice the kernels off of the corn and place into the bowl along with the red pepper and sun-dried tomatoes. Season with salt, pepper, parsley, and garlic powder. Toss until well combined.
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Reviews

15
  1. 15 Ratings

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Delicious! I cut the recipe in half to give this a try and I'm glad I did. I used olive oil vs. melted butter and added a pinch of sugar to the lime juice. I also used minced garlic vs. garlic...

Such a great recipe. I did use canned sundried tomatoes, and it was still awesome! Even my 2year old loved it, I think its the lime that really adds the yummy flavor. Thank you!

What a lovely idea for a recipe! Im very surprised it hasnt been rated yet! I got interested in the recipe, because i got braces recently, and so i cant really eat corn on the cobs normally (ho...