Fresh Corn Salad

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Fresh Corn Salad
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.
grill:
10 mins
chill:
2 hrs
total:
2 hrs 35 mins
prep:
25 mins
Servings:
8
Fresh Corn Salad Andy Lyons

Ingredients

Directions

  • 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

Per Serving:
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.
© Copyright 2022 Better Homes & Gardens. All rights reserved. Printed from https://www.bhg.com 05/18/2022
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