Grilled Corn Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 208.5
- Total Fat: 15.9 g
- Cholesterol: 4.0 mg
- Sodium: 101.6 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.3 g
- Protein: 2.9 g
View full nutritional breakdown of Grilled Corn Salad calories by ingredient
Number of Servings: 10
Ingredients
-
4 ears Corn on the Cob
I cup roasted red bell pepper
1/4 cup red onion finely diced
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp sugar
1/4 tspt Kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp Italian seasoning
Pinch cayenne pepper
5 leaves fresh basil, minced 5 leaves (remove)
Directions
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.
3. Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight.
4. Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
5. Stir basil and a pinch cayenne pepper into corn mixture; toss.
Serving Size: Makes 8 servings
Number of Servings: 10
Recipe submitted by SparkPeople user BROB1970.
2. Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.
3. Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight.
4. Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.
5. Stir basil and a pinch cayenne pepper into corn mixture; toss.
Serving Size: Makes 8 servings
Number of Servings: 10
Recipe submitted by SparkPeople user BROB1970.