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Ingredients2 h 35 m servings 218 cals
Original recipe yields 10 servings
- 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.
Per Serving: 218 calories; 17.8 g fat; 15 g carbohydrates; 2 g protein; 0 mg cholesterol; 75 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...