Chef Scott's Smoked Corn Relish Salad recipe

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Ingredients

3 cups fresh corn kernels
½ cup vegetable oil
1 red bell pepper, cut into 1/4-inch cubes
½ cup chopped red onion
½ cup sliced celery
1 (2.25 ounce) can sliced ripe olives, drained
1 cup white balsamic vinegar
¼ cup vegetable oil
½ cup chopped fresh cilantro
1 jalapeno, cut into 1/4-inch pieces, or to taste
1 teaspoon granulated garlic

Nutrition Info

217.8 calories
carbohydrate: 15 g
cholesterol: : -
fat: 17.8 g
fiber: 2.1 g
protein: 2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 74.8 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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!

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