Grilled Corn Salad

Grilled Corn Salad

AMBERT77

"A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated."
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Ingredients

1 h 10 m servings 103 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat; lightly oil the grate.
  2. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
  3. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Reviews

Read all reviews 31
  1. 38 Ratings

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Most helpful positive review

Overall, very good! Plus it's a great way to use up leftover grilled corn. I subbed cucumber for the green pepper as a personal preference. And I definitely agree with some of the other reviewer...

Most helpful critical review

I didn't prefer this by itself, but I put it on nacho's with some cheese and spicy sauce and it added so much depth of flavor to a finger food. Tasty!

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Overall, very good! Plus it's a great way to use up leftover grilled corn. I subbed cucumber for the green pepper as a personal preference. And I definitely agree with some of the other reviewer...

Added one can of black beans, a chopped avocado, some cumin and balsamic vinegar. Definitely going to make it again!

I made this salad for a party. I was rushed so I used frozen corn kernels and I added diced avocado. It was awesome!! Great recipe!

I used cherry tomatoes sliced, omitted the green pepper, added an avocado diced, lime juice and lime zest and it was outstanding. Definetly needs the lime and avocado.

I love this recipe. I make it slightly different. I use red or yellow bell peppers because I can't stand the taste of green peppers, and I add about half a small container of feta cheese to th...

I was looking for a way to use up some frozen cobbettes and this seemed like a good way. Actually it turned out absolutely fantastic. Aside from using the cobbettes (which we did grill) the only...

Great recipe, I did add some cucumber since i have so many from my garden. A definate keeper

VERY good - I added lime juice (1/2 a lime) and it was delicious!

I didn't prefer this by itself, but I put it on nacho's with some cheese and spicy sauce and it added so much depth of flavor to a finger food. Tasty!

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