Source:
Campbell's Recipes
Tagged With:
4 servings (about 3/4 cup each)
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Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun! |
Rating:
Rate This Recipe |
Serves:
4 servings (about 3/4 cup each)
Prep Time:
15 minutes
Cook Time:
5 minutes
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4 ears fresh corn on the cob, husks removed
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1/4 cup Crisco® Vegetable Oil
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3 tablespoons lime juice
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3 tablespoons pure maple syrup
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1/4 teaspoon ground black pepper
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1 small red pepper, finely chopped (about 1/3 cup)
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3 green onion, finely chopped
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3 tablespoons chopped fresh cilantro leaves or parsley
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Rub the corn with 2 tablespoons oil. Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.
Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.
Stir the corn, red pepper, green onions and cilantro in a medium bowl. Add the dressing and toss to coat.
Notes:
Nutritional Values per Serving using Crisco Vegetable Oil: Calories 294, Total Fat 15g, Saturated Fat 2g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 42g, Dietary Fiber 4g, Protein 5g, Vitamin A 25%DV, Vitamin C 69%DV, Calcium 3%DV, Iron 8%DV
Tips:
Tip: The salad can be made up to 2 days in advance and refrigerated, tightly covered.
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