Kate's Grilled Corn Salad recipe

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Ingredients

6 ears corn
1 tomato, finely chopped
5 ounces Monterey Jack cheese, cut into small cubes
1 orange bell pepper, finely chopped
½ cucumber, finely chopped
2 tablespoons finely chopped cilantro
1 tablespoon balsamic vinegar
1 ½ teaspoons coarse sea salt
freshly cracked black pepper to taste
1 pinch garlic powder, or to taste

Nutrition Info

136.2 calories
carbohydrate: 15.7 g
cholesterol: 15.8 mg
fat: 6.3 g
fiber: 2.3 g
protein: 7 g
saturatedFat: 3.5 g
servingSize: -
sodium: 437.6 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill for medium heat and lightly oil the grate.

  2. Bring a large pot of water to a boil. Add corn, cook until tender, about 6 minutes. Drain.

  3. Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.

  4. Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl, add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder, mix to combine.

Recipe Yield

8 servings

Recipe Note

A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner.

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