Grilled Corn Salad

Total Time:
27 min
Prep:
15 min
Inactive:
5 min
Cook:
7 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
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
  • Neelys BBQ Seasoning:
  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
Directions
Watch how to make this recipe. Lemon Dressing:
  • 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:
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.


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