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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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate.

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  • 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

218 calories; protein 2g 4% DV; carbohydrates 15g 5% DV; fat 17.8g 27% DV; cholesterolmg; sodium 74.8mg 3% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
09/03/2018
This is a great recipe for a BBQ. It was so easy to make. The only thing I did different was to grill the corn on the cob for taste and color. I followed the rest of the recipe as It is. It wasnt too tart after sitting in the refregerator. I will definitely make this again! Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/03/2018
This is a great recipe for a BBQ. It was so easy to make. The only thing I did different was to grill the corn on the cob for taste and color. I followed the rest of the recipe as It is. It wasnt too tart after sitting in the refregerator. I will definitely make this again! Read More
(1)
Rating: 4 stars
08/26/2016
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 we had for lunch. To enhance the Tex-Mex flair I used lime juice instead of balsamic vinegar and just 1/2 cup of it. I omitted the black olives my youngest doesn't like them. I served couple of slices of avocados next to the salad on each plate. Next time I might chop some avocados and mixed them in the salad. Read More
(1)
Rating: 5 stars
07/09/2016
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 once they were cool enough to handle. So no oil was needed in that step. My other change was in step 3. I added the cilantro and jalapeno to the bowl with the other veggies instead of whisking them in with the dressing. Everything gets mixed and marinated together for 2 hours in the end so I didn't want to muddle up my cilantro more than I had to. Both me and hubby really enjoyed this and it is one I will make again. I will say that it is pretty tart which is how we like it but if you want to mellow it out some you might add a teaspoon of sugar to your dressing. Thanks for sharing this great recipe! Read More
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Rating: 5 stars
06/04/2018
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. Read More
Rating: 5 stars
06/01/2019
I made this for memorial day weekend it went over great I did add a bunch of extra things to make it spicy but it was easy to make and it was definitely a crowdpleaser. Read More