Grilled Corn Salad

Via Recipe Girl

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.