3 Videos | Photo: Grilled Corn Salad Recipe
Ingredients
- 6 ears fresh corn, husked with silks removed
- 2 tablespoons canola oil
- Salt and pepper
- 2 cups halved cherry tomatoes
- 1 small red bell pepper, finely chopped
- 4 scallions, finely chopped
- 2 cups packed arugula
Lemon Dressing:
- 1 lemon, juiced
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- Neelys Barbeque Seasoning, recipe follows
Directions
Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
Toss the salad with the dressing and serve at room temperature.
Neelys BBQ Seasoning:
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Per Serving: Calories: 229; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 254 milligrams
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By leslee.ortega
Los Angeles
on August 27, 2012
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I made this salad last night and it was truly delicious. To make the dressing, I omitted the bbq seasoning ( I didn't have one of the ingredients and instead added a shake of paprika and a shake of steak seasoning to the oil and lemon juice and a tiny bit of sugar to taste. I also let the dressing age for about an hour in the refrigerator. I used fresh corn, but I boiled it for just 4 minutes instead of grilling it. I served the salad with cajun salmon and brown rice with green onions. It was the perfect summer dinner/picnic, and between the four of us, there was not a drop of it left!
By treed1452
jersey
on November 21, 2011
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This was delish! I really enjoyed it, I used 2 cans of the canned corn, and it worked out great. I can't wait to have it again! Its was perfect ribs, felt like summertime again.
By knd07
Florida
on October 08, 2011
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I served this over spinach leaves instead because arugula has a strong bitter taste. I used 2 teaspoon of Neelys' sauce and then adjusted from there. Bobby Flay also has a great corn salad recipe as well.
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