Charred Corn Salad or Salsa
This fresh Corn Salad recipe is elevated by charring the corn! Toss with bell peppers, radishes, and a killer dressing, summer here we come!
Servings 4 servings
- 3 ears sweet corn on the cob
- 1 red bell pepper diced
- 5 radishes sliced thin
- 1/3 cup cilantro chopped
- 3 scallions sliced
for the dressing-
- 1/4 cup olive oil
- 2 tablespoons lime juice or white vinegar
- 1 teaspoon grill seasoning I used Mrs. Dash
- 1/2 teaspoon ground cumin
- salt & pepper to taste
Place corn into a large pot of cold water. Cover and bring to boil. Reduce heat and simmer for 20 minutes. Drain corn.
To char corn, place directly over the flame of a gas grill or onto a hot BBQ. Turn as it chars. You just want to get a little color on the corn and not completely burn it. Remove from heat and cut kernels off the cob and into a large bowl. Stir in red pepper, radishes, cilantro, and scallions.
For the dressing, whisk all ingredients together and toss with corn mixture. Serve immediately or cover and refrigerate until ready to eat.
Calories: 195kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 282mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1251IU | Vitamin C: 48mg | Calcium: 11mg | Iron: 1mg