Grilled Corn Salad

Grilled Corn Salad might be a good recipe to expand your side dish collection. For $2.9 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 119 calories, 2g of protein, and 4g of fat. 390 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 35 minutes. It is perfect for The Fourth Of July. This recipe from Recipe Girl requires cob corn, red bell pepper, light mayonnaise, and jalapeno pepper. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a not so spectacular spoonacular score of 34%. If you like this recipe, take a look at these similar recipes: Grilled Corn Salad With Lime Vinaigrette On Corn Cakes, 10 Great Corn s plus Grilled Corn and Pasilla Pepper Salad, and GRILLED PORTOBELLO STEAK SALAD WITH AVOCADO, LIME & GRILLED CORN.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

5 ears corn on the cob, shucked

1/2 cup chopped fresh cilantro

3 Tablespoons granulated white sugar

1 medium jalapeño pepper, seeded and finely chopped

1/2 cup light mayonnaise

3 medium limes, zest and juice

1 medium red bell pepper, seeded & diced

1/2 cup red onion, minced

salt and freshly ground black pepper

1/2 cup seasoned rice vinegar

Equipment:

grill

bowl

whisk

Cooking instruction summary:

1. Grill the corn, dry, no oil. Just grill it until you begin to get some char marks on the corn. Cut the kernels off of the corn after grilling and place them in a large bowl. Add the bell pepper, onion, cilantro and jalapeno.2. In a separate bowl, combine mayonnaise, vinegar, sugar, lime zest and juice. Whisk to combine the dressing ingredients and season to taste with salt and pepper.3. Pour the dressing over the vegetables (you may wish to dress the salad lightly and not use all of the dressing, so add a little and then assess if it needs more) and toss gently.

 

Step by step:


1. Grill the corn, dry, no oil. Just grill it until you begin to get some char marks on the corn.

2. Cut the kernels off of the corn after grilling and place them in a large bowl.

3. Add the bell pepper, onion, cilantro and jalapeno.

4. In a separate bowl, combine mayonnaise, vinegar, sugar, lime zest and juice.

5. Whisk to combine the dressing ingredients and season to taste with salt and pepper.

6. Pour the dressing over the vegetables (you may wish to dress the salad lightly and not use all of the dressing, so add a little and then assess if it needs more) and toss gently.


Nutrition Information:

 

Related Videos:

Grilled Mexican Street Corn Salad with Kardea Brown | Food Network

 

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Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

A mild-mannered man was tired of being bossed around by his wife; so he went to a psychiatrist. The psychiatrist said he needed to build his self-esteem, and so gave him a book on assertiveness, which he read on the way home. He had finished the book by the time he reached his house. The man stormed into the house and walked up to his wife. Pointing a finger in her face, he said, "From now on, I want you to know that I am the man of this house, and my word is law! I want you to prepare me a gourmet meal tonight, and when I'm finished eating my meal, I expect a sumptuous dessert afterward. Then, after dinner, you're going to draw me my bath so I can relax. And when I'm finished with my bath, guess who's going to dress me and comb my hair?" "The funeral director," said his wife.

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