Recipe courtesy of Eddie Jackson
Grilled Corn and Bean Salad
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
8 servings
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
8 servings

Ingredients

Directions

Prepare grill surface to med hi heat. Grill grates or surface. 

Brush corn with olive oil and grill 2 mins per side or until nice and charred. 

Once done remove kernels from cob using a sharp knife in a big bowl. Keep used cobs of corn after removing kernels. 

In a separate bowl whisk sugar into vinegar to dissolve. 

Add remaining ingredients to bowl with kernels. 

Combine vinegar mixture to other ingredients. 

Using the back of a knife scrape the milk from the leftover cobs in the bowl with rest of ingredients. 

Toss all ingredients together. 

Can be served room temp or chilled.

IDEAS YOU'LL LOVE

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Black Bean Salad

Recipe courtesy of Guy Fieri

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Refried Beans

Recipe courtesy of Ree Drummond

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking