-
-
My review
Chef Scott's Smoked Corn Relish Salad
chefboy11
"This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 35 m servings 218 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss corn kernels with 1/2 cup vegetable oil in a skillet.
- Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
- Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
Per Serving: 218 calories; 17.8 g fat; 15 g carbohydrates; 2 g protein; 0 mg cholesterol; 75 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
6/3/2018
I cooked the corn on the stove with the olive oil for about 10 minutes, stirring often. I used half as much celery. Otherwise, no significant changes. Everyone loved it.
8/25/2016
Crunchy, sweet and sour salad. Good recipe to use when sweet corn is in season. But, this 1st time making it, I just used some leftover grilled corn on the cab that came with the take outs w...
7/9/2016
This was excellent! I did make a couple of changes but only in method and not in ingredients. For the corn, I left the ears whole and grilled them that way and then cut the kernels from the cob ...