Corn Off the Cob Salad recipe

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Ingredients

6 ears white corn, husked and cleaned
3 tablespoons melted butter
⅓ cup fresh lime juice
½ red bell pepper, diced
4 sun-dried tomatoes (not packed in oil), snipped into small pieces
1 tablespoon kosher salt, or to taste
1 teaspoon cracked black pepper
2 tablespoons chopped fresh parsley
2 tablespoons garlic powder

Nutrition Info

145.8 calories
carbohydrate: 24 g
cholesterol: 11.4 mg
fat: 5.7 g
fiber: 3.5 g
protein: 4.2 g
saturatedFat: 2.9 g
servingSize: -
sodium: 789.4 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat.

  2. Grill corn on preheated grill until the kernels are tender and have browned in spots, about 8 minutes. Set aside to until cool enough to handle.

  3. Whisk together the melted butter and lime juice in a large bowl. Slice the kernels off of the corn and place into the bowl along with the red pepper and sun-dried tomatoes. Season with salt, pepper, parsley, and garlic powder. Toss until well combined.

Recipe Yield

8 servings

Recipe Note

This summer salad of grilled corn, red pepper, and sun-dried tomatoes is great served warm or at room temperature. It has lots of flavor!

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