Chef Scott's Smoked Corn Relish Salad

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chefboy11 0

"This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!"

Ingredients

2 h 35 m {{adjustedServings}} servings 218 cals
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Nutrition

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  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. Toss corn kernels with 1/2 cup vegetable oil in a skillet.
  3. Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
  4. Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.
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