Corn Off the Cob Salad

This summer salad of grilled corn, red pepper, and sun-dried tomatoes is great served warm or at room temperature. It has lots of flavor!

Original recipe makes 8 servings

Ingredients

6 ears white corn, husked and cleaned
3 tablespoons melted butter
1/3 cup fresh lime juice
1/2 red bell pepper, diced
4 sun-dried tomatoes (not packed in oil), snipped into small pieces
1 tablespoon kosher salt, or to taste
1 teaspoon cracked black pepper
2 tablespoons chopped fresh parsley
2 tablespoons garlic powder

  • PREP

    35 mins

  • COOK

    8 mins

  • READY IN

    43 mins

Directions

  1. Preheat an outdoor grill for medium-high heat.
  2. Grill corn on preheated grill until the kernels are tender and have browned in spots, about 8 minutes. Set aside to until cool enough to handle.
  3. Whisk together the melted butter and lime juice in a large bowl. Slice the kernels off of the corn and place into the bowl along with the red pepper and sun-dried tomatoes. Season with salt, pepper, parsley, and garlic powder. Toss until well combined.

Nutrition

Calories: 146 kcal
Carbohydrates: 24 g
Cholesterol: 11 mg
Fat: 5.7 g
Fiber: 3.5 g
Protein: 4.2 g
Sodium: 789 mg

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