Grilled Corn Salad

Grilled Corn Salad takes approximately 30 minutes from beginning to end. One portion of this dish contains around 5g of protein, 19g of fat, and a total of 285 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $2.09 per serving. If you have kosher salt, avocado, red onion, and a few other ingredients on hand, you can make it. 2198 people have made this recipe and would make it again. It works well as an affordable salad. It is brought to you by DAMNDELICIOUS.NET. It is perfect for The Fourth Of July. Overall, this recipe earns a good spoonacular score of 70%. If you like this recipe, take a look at these similar recipes: 10 Great Corn s plus Grilled Corn and Pasilla Pepper Salad, Grilled Corn Salad With Lime Vinaigrette On Corn Cakes, and Grilled Chicken Breasts with Raw Corn & Grilled Bread Salad.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

3 tablespoons apple cider vinegar

1 avocado, halved, seeded, peeled and diced

1 cup cherry tomatoes, halved

5 ears corn, shucked and rinsed

1/2 cup fresh basil leaves, chiffonade

Kosher salt and freshly ground black pepper, to taste

1 tablespoon freshly squeezed lemon juice

3 tablespoons olive oil

1/4 cup diced red onion

Equipment:

grill

whisk

bowl

Cooking instruction summary:

In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside. In a large bowl of water, soak corn for 30 minutes; drain well. Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs. In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine. Serve immediately.

 

Step by step:


1. In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside. In a large bowl of water, soak corn for 30 minutes; drain well. Preheat grill to medium high heat.

2. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs. In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine.

3. Serve immediately.


Nutrition Information:

Quickview
284k Calories
5g Protein
19g Total Fat
28g Carbs
10% Health Score
Limit These
Calories
284k
14%

Fat
19g
30%

  Saturated Fat
2g
18%

Carbohydrates
28g
9%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
219mg
10%

Get Enough Of These
Protein
5g
11%

Vitamin K
30µg
29%

Vitamin C
23mg
29%

Fiber
6g
24%

Folate
97µg
24%

Vitamin E
2mg
19%

Potassium
664mg
19%

Manganese
0.37mg
19%

Magnesium
63mg
16%

Vitamin B5
1mg
16%

Vitamin B3
3mg
16%

Vitamin B1
0.23mg
15%

Phosphorus
142mg
14%

Vitamin B6
0.28mg
14%

Vitamin A
624IU
12%

Copper
0.2mg
10%

Vitamin B2
0.14mg
8%

Iron
1mg
7%

Zinc
0.94mg
6%

Calcium
21mg
2%

Selenium
1µg
2%

covered percent of daily need
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Related Videos:

Grilled Mexican Street Corn Salad with Kardea Brown | Food Network

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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