Corn Off the Cob Salad

Corn Off the Cob Salad

14 Reviews 3 Pics
  • Prep

    35 m
  • Cook

    8 m
  • Ready In

    43 m
Linriyum
Recipe by  Linriyum

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (14)

Rate This Recipe
Jillian
42

Jillian

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 powder. Overall, very good!

Melanie Booth
12

Melanie Booth

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 (however much i love them!) Ok, i think this recipe yould be awesome: WITH these adaptions: Instead of the garlic powder, use 3 cloves of garlic, crushed. Use 1 whole red pepper. Use 1/2 the lime reccomended. So im giving it a good rating, mainly because i believe that with these alterations, this would be a brilliant recipe. We actually served this warm instead of as a salad, and it worked out fab.

jaynjaime
11

jaynjaime

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!

More Reviews

Similar Recipes

Parmesan Roasted Corn on the Cob
(95)

Parmesan Roasted Corn on the Cob

Summer Corn Salad with Asparagus
(25)

Summer Corn Salad with Asparagus

Grilled Corn Salad
(20)

Grilled Corn Salad

Grilled Corn and Poblano Salad with Chipotle Vinaigrette
(9)

Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Summery Corn Salad
(9)

Summery Corn Salad

Roasted Corn and Heirloom Tomato Salad
(3)

Roasted Corn and Heirloom Tomato Salad

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Summery Corn Salad

>

next recipe:

Chef Scott's Smoked Corn Relish Salad