Ingredients2 h 35 m servings 218 cals
- 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 3
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...