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Chef Scott's Smoked Corn Relish Salad

Rated as 4.67 out of 5 Stars

"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!"
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Ingredients

2 h 35 m servings 218 cals
Original recipe yields 10 servings

Directions

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  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. Toss corn kernels with 1/2 cup vegetable oil in a skillet.
  3. 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.
  4. 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

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Reviews

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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.

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...

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 ...