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Grilled Corn Salad Recipe

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This recipe for Grilled Corn Salad, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Romagnoli Hascher

Category:
Category:

Ingredients:  
Ingredients:  
5 ears fresh cork, in the husk
Juice of 1 lime
cup olive oil
2 tsp. honey
1 tsp. sea salt
tsp. ground pepper
small red onion, finely chopped
1 small cucumber, seeded and finely chopped
small red bell pepper, finely chopped
1 Tbsp. fresh mint, chopped

Directions:
Directions:
Grill your corn on a hot grill (when the coals have just turned gray or medium-high on a gas grill), in the husks, until husks are charred all over (about 15 minutes). When cool enough to handle, peel back the husks, taking the silk with them. Stand the corn cobs upright on a cutting board and cut straight down, slicing the kernels from the cob. Set aside. [Note: If unable to grill fresh corn, canned corn can be used as substitute.]

Whisk together lime juice, olive oil, honey, salt, and pepper in a medium to large bowl until fully combined. Add the corn, onion, cucumber, bell pepper, and mint to the bowl. Toss gently until everything is coated in the dressing. Serve immediately or cover and refrigerate for up to three days.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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