Grilled Corn Salad
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Canola Oil1
Salt2 cups
Cherry Tomatoes (halved)1 small
Red Bell Pepper (finely chopped)2 cups
Arugula (packed)4 tbsps
Olive Oil1.5 cups
Paprika3 cup
Sugar3.75 tbsps
Onion PowderDirections:
1
Watch how to make this recipe
2
Preheat grill or broiler to medium heat
3
Rub corn with 2 tablespoons of canola oil and season with salt and pepper
4
Grill or broil corn for 7 minutes or until ears are lightly browned
5
Remove from grill and allow to cool
6
Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula
7
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste
8
Toss the salad with the dressing and serve at room temperature
9
Add all ingredients to a bowl and stir until combined
10
Keep in an airtight container for up to 6 months