Corn Off the Cob Salad12 Reviews
- Prep: 35 min
- Cook: 8 min
- Ready In: 43 min
“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!” - by Linriyum
Original recipe yields 8 servings
- Preheat an outdoor grill for medium-high heat.
- 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.
- 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.
Amount Per Serving (8 total)
- 146 cal
- 5.7 g
- 24 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 powde..." See morer. Overall, very good!"
"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 ..." See moremuch 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. "
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Grilled Corn Off the Cob Salad
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