Grilled Corn Salad
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- 8 Ears corn, husked
- 1 Red onion
- 2 Sweet red peppers
- 1/2 cup(s) Cup chopped fresh cilantro or parsley
- 1/4 cup(s) Cup copped fresh chives or green onions
- 1/3 cup(s) Rice or cider vinegar
- 1 tablespoon(s) orange juice concentrate
- 1 clove(s) Garlic
- 1 1/2 teaspoon(s) Minced chipotle chile
- 1 teaspoon(s) Salt
- 1/2 teaspoon(s) Pepper
- 2 tablespoon(s) olive oil
- Barbeque corn directly on the grill. Turn & cook until corn is dotted with brown. (Sometimes I precook the corn before browning on the grill or add a can of corn niblets.)
- Slice onion into 1/2" rings & grill on both sides until cooked & browned. Dice.
- Place peppers on barbeque & grill until blackened on all sides. Cool, peel & discard ribs & seeds. Dice.
- Cut off niblets from top to bottom.
- In large bowl, combine corn, onion, red pepper, cilantro & chives.
- In small bowl, combine vinegar, orange juice, garlic, chipotle, salt & pepper. Whisk in olive oil. Toss vegetables with dressing. Taste & adjust seasonings.
This recipe is a personal recipe added by Judie2152 and has not been tested or endorsed by MyRecipes.
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Grilled Corn Salad Recipe at a Glance
- COURSE: Salads