Rating: 4.5 stars
38 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
  • 38 Ratings

Bright, juicy tomatoes, crisp bell peppers, and crunchy cucumber provide a perfect medley of flavor and texture, beautifully complementing the sweet grilled corn in this refreshing summer salad. Pair with a succulent grilled steak, or blackened sea bass.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
25 mins
grill:
10 mins
chill:
2 hrs
total:
2 hrs 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.

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  • Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeño, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.

*

Hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.

Nutrition Facts

178 calories; fat 8g; saturated fat 1g; carbohydrates 26g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 8g; protein 5g; vitamin a 1263.3IU; vitamin c 35.4mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 68.5mcg; sodium 96mg; potassium 633mg; calcium 30.3mg; iron 1.3mg.
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