Grilled Corn Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 229 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Sodium
- 254 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4 grams
- Protein
- 4 grams
- Sugar
- 7 grams
- Total: 27 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 7 min
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
- 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 form 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.