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…



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.


Per Serving: 334 calories; protein 6.3g; carbohydrates 38.7g; fat 20.2g; sodium 370.9mg.

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