Grilled Corn Salad

grilled corn salad
grilled corn salad

grilled corn salad

As I write this post, Memorial Day weekend is in full swing! I’m spending a much anticipated long weekend at my mother and father in laws house- they have a great place in a somewhat country area outside of Orlando (believe it or not, it’s not all Mickey Mouse and theme parks here!). I’ve spent an afternoon by the pool, gone for a leisurely jog/walk, and am preparing for an outing on the boat in the morning. Also, ahem, I’m eagerly awaiting a dirt bike adventure with my husband. He grew up here and knows all the best spots for adventure. But first, tonight, we are grilling out!  

So let’s talk about grilled corn salad. It goes well with just about anything that comes off the grill- hamburgers, steaks, ribs, fish, turkey burgers…any of it! You’ll have to get started a little bit earlier than your main dish to allow some time to chill, but it is so worth it. This salad has a perfect tangy and sweet flavor from the combination of vinegar, a touch of sugar, sun dried tomatoes, and the natural sweetness of the corn. And if by some chance there are leftovers- it almost tastes better the next day. I have been known to shovel it in by the spoonful at an embarrassing rate straight from the Tupperware in the fridge.

As I enjoy the festivities and the sunshine, I will remember to take a moment to think of those who gave everything serving our country. Hope you all had an opportunity to do the same and had a wonderful weekend with friends and family!

Happy (now-belated) Memorial Day! 🇺🇸

Kate

grilled corn salad

grilled corn salad

grilled corn salad

grilled corn salad

Grilled Corn Salad
Serves 4
The perfect tangy and sweet corn salad to compliment any grilled meal!
Print
Prep Time
25 min
Total Time
1 hr 25 min
Prep Time
25 min
Total Time
1 hr 25 min
Ingredients
  1. 3 ears fresh corn
  2. 1/3 cup green pepper, diced
  3. 1 tbsp fresh parsley, chopped
  4. 3 tbsp sun dried tomatoes, diced
  5. 1/2 tsp granulated sugar
  6. 1 tbsp red wine vinegar
  7. 1 tsp olive oil
  8. Salt, dash
  9. Pepper, dash
Instructions
  1. Shuck the fresh corn. Grill ears of corn directly on grill (about 400 degrees) for about 20-25 minutes or until tender.
  2. Allow corn to cool slightly. Cut corn off cob and add to bowl.
  3. Add all other ingredients and stir.
  4. Chill for at least 1 hour prior to serving.
Notes
  1. Recipe produces 2 cups. I use the sun dried tomatoes packed in oil in a jar. I drain the oil prior to chopping the tomatoes. This salad would also be tasty with boiled corn on the cob if a grill is not available!
Nutrition Information (per 1/2 cup serving)
  1. Calories: 92, Protein: 3 g, Fat: 3 g, Carbohydrates: 17 g, Fiber: 2 g, Sugar: 6 g, Sodium: 104 mg, Saturated Fat: .5 g
Ease and Carrots http://www.easeandcarrots.com/blog/

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