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Kate's Grilled Corn Salad Recipe

Recipe by: k8norris

"A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook16 m
  • Ready In51 m
  • 1Preheat grill for medium heat and lightly oil the grate.
  • 2Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  • 3Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  • 4Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.
Ingredients
  • 8 servings
  • 136 cals
  • 6 ears corn
  • 1 tomato, finely chopped
  • 5 ounces Monterey Jack cheese, cut into small cubes
  • 1 orange bell pepper, finely chopped
  • 1/2 cucumber, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons coarse sea salt
  • freshly cracked black pepper to taste
  • 1 pinch garlic powder, or to taste (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    136
    7%
  • Fat:
    6.3
    10%
  • Carbs:
    15.7
    5%
  • Protein:
    7
    14%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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