Grilled Corn Salad

15 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 1 hr 10 min

“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.” - by AMBERT77

Ingredients

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
1/4 cup diced red onion
1/2 bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

Preheat an outdoor grill for medium heat; lightly oil the grate.
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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
103 cal
5%

Fat
2.8 g
4%

Carbs
19.7 g
6%

Based on a 2,000 calorie diet

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Reviews (15)

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Jillian

Jun. 20, 2011

"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..." See more 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!"