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Grilled Corn Salad

Grilled Corn Salad

4
(1)

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!

serves 4 people

Ingredients

cost per recipe: $9.35

The price is determined by the national average.

  • 4

    ears fresh corn on the cob, husks removed

  • 2

    tablespoons vegetable oil

  • 3

    tablespoons lime juice

  • 3

    tablespoons pure maple syrup

  • 1/4

    teaspoon ground black pepper

  • 1

    small red bell pepper, finely chopped (about 1/3 cup)

  • 1/2

    cup Pace® Salsa Verde

  • 3

    green onion, finely chopped

  • 3

    tablespoons chopped cilantroor parsley

view nutrition info

How to Make It

Rub the corn with 1 tablespoon 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, salsa, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.
Step 1

Rub the corn with 1 tablespoon oil.  Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.

Step 2

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.

Step 3

Stir the corn, red pepper, salsa, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.

Recipe Tips

  • Tip: The salad can be made up to 2 days in advance and refrigerated, tightly covered.

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Made With
Pace® Salsa Verde

Pace® Salsa Verde

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Ratings & Reviews

(1)
  • Melanie T.

    May 23, 2009

    Grilled Corn Salad

    It's best if it's made ahead of time, so the flavors can combine.

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