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Grilled Corn Salad with Cilantro-Jalapeño Vinaigrette

Grilled Corn Salad with Cilantro-Jalapeño Vinaigrette

Coastal Living OCTOBER 2006

  • Yield: Makes 4 1/3 cups

Ingredients

  • 3 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ears fresh corn, husks removed
  • 2 tablespoons minced fresh ginger

Preparation

Combine butter, salt, and black pepper; brush mixture on corn.

Grill corn, covered with grill lid, over high heat (400° to 500°), turning often, 15 to 20 minutes or until tender. Remove from grill and let stand 5 minutes. Cut kernels from cobs.

Sauté ginger in 1 tablespoon hot oil over medium heat 1 minute. Add onion; sauté 3 minutes. Add red pepper, and sauté 2 minutes or until onion is tender.

Remove from heat; stir in corn. Toss with Cilantro-Jalapeño Vinaigrette, let cool, and serve.

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Grilled Corn Salad with Cilantro-Jalapeño Vinaigrette recipe

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