Kate's Grilled Corn Salad

4.1
(10)

A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner.

1
Prep Time:
30 mins
Cook Time:
16 mins
Additional Time:
5 mins
Total Time:
51 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 6 ears corn

  • 1 tomato, finely chopped

  • 5 ounces Monterey Jack cheese, cut into small cubes

  • 1 orange bell pepper, finely chopped

  • ½ cucumber, finely chopped

  • 2 tablespoons finely chopped cilantro

  • 1 tablespoon balsamic vinegar

  • 1 ½ teaspoons coarse sea salt

  • freshly cracked black pepper to taste

  • 1 pinch garlic powder, or to taste (Optional)

Directions

  1. Preheat grill for medium heat and lightly oil the grate.

  2. Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.

  3. Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.

  4. Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

Nutrition Facts (per serving)

136 Calories
6g Fat
16g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 136
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 16mg 5%
Sodium 438mg 19%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 7g
Vitamin C 35mg 175%
Calcium 142mg 11%
Iron 5mg 26%
Potassium 309mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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