Grilled Corn Off the Cob Salad
Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad…
INGRIDIENT
DIRECTION
Step: 1
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Step: 2
Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
Step: 3
Remove husks and silk from corn, then cut corn kernels from the cob.
Step: 4
Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
Step: 5
Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
Step: 6
Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
NUTRITION FACT
Per Serving: 334 calories; protein 6.3g; carbohydrates 38.7g; fat 20.2g; sodium 370.9mg.
