Get the most out of your grill space by adding a little char to every element of this quick, fresh corn salad. Add all the vegetables at once; remove each as it finishes cooking.

Adam Hickman
Recipe by Cooking Light June 2017

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Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high (450°F to 550°F).

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  • Coat grill grate and corn, bell peppers, and shallot with cooking spray. Add vegetables to grill. Cook corn 14 minutes, turning after 7 minutes. Cook bell peppers 10 minutes, turning occasionally. Cook shallot 8 minutes, turning after 4 minutes. Remove vegetables from grill; cool 5 minutes.

  • Cut corn kernels from ears and place in a bowl. Cut bell peppers into 3/4-inch pieces; add to corn. Chop shallot; add to corn mixture. Add parsley, oil, vinegar, salt, and pepper to corn mixture; toss. Sprinkle with cheese.

Nutrition Facts

144 calories; fat 9.2g; saturated fat 2.1g; mono fat 5.5g; poly fat 1.1g; protein 4g; carbohydrates 14g; fiber 2g; cholesterol 6mg; iron 1mg; sodium 213mg; calcium 86mg; sugars 6g.
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