Grilled Corn Salad

Grilled Corn Salad

20 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 10 m
AMBERT77
Recipe by  AMBERT77

“A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat an outdoor grill for medium heat; lightly oil the grate.
  2. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
  3. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

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Reviews (20)

Rate This Recipe
Jillian
54

Jillian

Overall, very good! Plus it's a great way to use up leftover grilled corn. I subbed cucumber for the green pepper as a personal preference. And I definitely agree with some of the other reviewers that this needs lime juice. I also added a bit of sugar to the "dressing" and let this set in the fridge for a few hours to let the flavors blend together. Very simple, very tasty and bursting with color!

Erin Sheldon
19

Erin Sheldon

I made this salad for a party. I was rushed so I used frozen corn kernels and I added diced avocado. It was awesome!! Great recipe!

ELIZABETH CLING
15

ELIZABETH CLING

Added one can of black beans, a chopped avocado, some cumin and balsamic vinegar. Definitely going to make it again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 103 cal
  • 5%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 19.7 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Summer Corn Salad with Asparagus

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