Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
15 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

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  • Preheat grill for high heat. Remove silks from corn, but leave the husks.

  • Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.

  • Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

  • In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Nutrition Facts

223 calories; protein 3.7g; carbohydrates 23.9g; fat 14.7g; sodium 355.6mg. Full Nutrition
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Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2008
This recipe was pretty good...even my son liked it! I did make a few adjustments: I only used 1/2 a red onion and that was plenty. I added a can of black beans. The sauce seemed a little bland so I added more hot sauce a splash of cider vinegar a dash of taco seasoning (I already had it out for another recipe) and some cumin. It was a hit!:) A tip for de kerneling the cob: use a large bowl and a small bowl. Turn the small bowl upside down and put it inside the large bowl. Stand the ear of corn up on the upside down bowl and run your knife down along the edge of the cob. All of the kernels will fall into the bigger bowl instead of all over your counter.:) Read More
(170)

Most helpful critical review

Rating: 3 stars
09/05/2005
I made this exactly as the recipe suggests and found it a bit bland. I added about 3/4 ts of cumin and used about 1 ts of sriracha hot chile sauce. Read More
(16)
152 Ratings
  • 5 star values: 96
  • 4 star values: 37
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
04/20/2008
This recipe was pretty good...even my son liked it! I did make a few adjustments: I only used 1/2 a red onion and that was plenty. I added a can of black beans. The sauce seemed a little bland so I added more hot sauce a splash of cider vinegar a dash of taco seasoning (I already had it out for another recipe) and some cumin. It was a hit!:) A tip for de kerneling the cob: use a large bowl and a small bowl. Turn the small bowl upside down and put it inside the large bowl. Stand the ear of corn up on the upside down bowl and run your knife down along the edge of the cob. All of the kernels will fall into the bigger bowl instead of all over your counter.:) Read More
(170)
Rating: 5 stars
04/11/2005
This recipe was delicious and so easy! The only change I made was to use frozen corn instead of fresh, and I grilled it on my George Foreman grill. Turned out fantastic with much less work :) The cilantro dressing is amazing. Read More
(66)
Rating: 5 stars
01/25/2004
This was a GREAT recipe! I'm not big on green peppers - so I added chopped tomato and avocado. I served it as a salsa with homemade tortilla chips. You could add just about any vegetable that you like. Everyone loved it! I will make this again and again. Read More
(42)
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Rating: 1 stars
06/13/2005
This recipe was time consuming and just plain in taste. I have other recipes with black beans and corn that require so little time and are big on taste. Save the time and expense of this one. Read More
(16)
Rating: 3 stars
09/05/2005
I made this exactly as the recipe suggests and found it a bit bland. I added about 3/4 ts of cumin and used about 1 ts of sriracha hot chile sauce. Read More
(16)
Rating: 4 stars
02/18/2005
Very tangy - and colourful too! I make this as a salad with a base of arugula and baby endive using the bell peppers onion and corn as more of a garnish. Yellow bell pepper is a great addition too. Read More
(15)
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Rating: 5 stars
07/27/2009
Great salad the dressing is perfect. I used a bag of frozen corn that I thawed vs. fresh to save on time. Other than that I didn't change a thing. Read More
(15)
Rating: 5 stars
08/14/2004
Hubby made this last night. He used canned corn but no other changes and it is delicious. Very fresh and crunchy! And colorful presentation. Would love to try it with the roasted corn! Read More
(12)
Rating: 5 stars
06/16/2004
I gave it 5 stars because I could eat the whole bowl for dinner. My husband said it was better after it sat for an hour or so and I have to agree. I added an avacado and more hot sauce. Next time I'll add finely minced Jalapino. Pretty time consuming so I don't know how often I'll make it. Read More
(9)