How to Make Kate's Grilled Corn Salad - A Step-by-Step Guide

Grilled corn salad is a perfect way to celebrate the flavors of summer. The sweetness of fresh corn, the smoky char from grilling, and the bright notes of fresh herbs and vegetables come together to create a dish that is both refreshing and satisfying. This particular recipe for Kate's Grilled Corn Salad takes the classic grilled corn salad to the next level, with a delicious combination of flavors and textures that will leave you coming back for more.

One of the best things about thi...

Read more

Ingredients

  • 6 ears corn
  • 1 tomato, finely chopped
  • 5 ounces Monterey Jack cheese, cut into small cubes
  • 1 orange bell pepper, finely chopped
  • ½ cucumber, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon balsamic vinegar
  • 1 ½ teaspoons coarse sea salt
  • freshly cracked black pepper to taste
  • 1 pinch garlic powder, or to taste (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 16 mins
  • Additional Time: 5 mins
  • Total Time: 51 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat grill for medium heat and lightly oil the grate.
  • Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  • Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  • Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.
  • Nutrition

    136 cal.

    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 438mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 7g
    • Vitamin C: 35mg
    • Calcium: 142mg
    • Iron: 5mg
    • Potassium: 309mg