Summery Corn Salad

Summery Corn Salad

9 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
SunnyDaysNora
Recipe by  SunnyDaysNora

“A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
  3. Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
  4. Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

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Reviews (9)

Rate This Recipe
csbochsler
10

csbochsler

We loved it! Boiled fresh super sweet corn instead of bbq. Added two cans of beans instead of one. Then added 3 cloves of fresh pressed garlic to the dressing. Also kicked it up a bit with balsalmic vingear. Next time I will add avacado, cucumber, zucchini, red bell pepper! The cumin and cilantro make it soooo yummy!

momof4
6

momof4

My whole family loved this! I made this to go with blue corn chips for a card party. I'm lucky the dish made it there. LOL! The only thing I changed was I used frozen corn instead of corn on the cob (out of season) and I baked it in the oven instead of the grill. Thanks for the recipe!

kfclemson94
3

kfclemson94

I absolutely loved this combination of flavors! Awesome (AS IS)!!! I did not grill the corn, just cut it right off the cob, added the other ingredients, and baked about 30 minutes. Great side dish! Thank you!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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Roasted Corn and Heirloom Tomato Salad

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Chef Scott's Smoked Corn Relish Salad