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2 July, 2018

Grilled Corn Salad

Posted in : Recipes on by : Chef Patricia

Salad:

6 Ears Corn Grilled, kernels removed

1 medium Jalapeno, roasted, skin removed, diced

1/2 medium Red Onion, grilled, diced

1 medium Red Bell Pepper, grilled, skin removed, diced

Dressing:

1 cup Mayo

1 cup Sour Cream

2 tblsp Lime Juice

1/4 cup Cilantro

On a grill, gas or charcoal, grill the corn until browned and tender. At the same time grill the jalapeno, red bell pepper and onion. When the peppers are nicely charred, remove to a bowl covered with plastic wrap, this will help the skin be removed easily. When the onion is tender and browned, dice and add to the corn and peppers. In a small separate bowl combine all dressing ingredients and let sit in fridge till all vegetables are done and in a large bowl.

When all vegetables are done, pour dressing over vegetables and toss to coat, or place the dressing on the table an let others put their own dressing on the salad as desired.

This is a healthy salad and is good with or without dressing. This amount will serve 8 people. Can be served warm, room temperature or cold. Good at any temperature and can be frozen if dressing not added to the salad directly.