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Salads & sides

Fresh-from-the-Cob Corn Salad

Fresh-from-the-Cob Corn Salad recipe
photo by:kraft
This is the best summer salad ever!
posted by
acooker1
on 6/6/2011
time
prep:
15 min
total:
15 min
servings
total:
10 servings, 1/2 cup each
Magazine Acquisition

What You Need

1/2
cup  KRAFT Lite House Italian Dressing
2
Tbsp.  GREY POUPON Dijon Mustard
4
 ears corn on the cob, cooked, cooled slightly
1/2
lb.  green beans, trimmed, cut into 1-inch lengths and cooked
1
cup  grape tomatoes, halved
1/2
cup   chopped fresh basil

Make It

MIX dressing and mustard in large bowl until blended.

CUT kernels from ears of corn. Add to dressing mixture; mix lightly.

ADD remaining ingredients; toss to coat.

Kraft Kitchens Tips

How to Remove the Kernels from the Cooked Ears of Corn
Cut off the tips of the ears to flatten the ends. Stand the cobs upright on the flat ends. Using a very sharp knife, cut downward, removing three or four rows of kernels at a time.
Make Ahead
The vegetables can be mixed together ahead of time. Refrigerate up to 24 hours. Toss with the dressing mixture just before serving.
Use Your Grill
To grill the ears of corn, carefully pull back the husks from the tops of the ears to remove the silk, being careful not to detach the husks from the bottoms of the ears. Rinse the corn. Rewrap the husks around the corn. Place corn on grate of grill over low heat. Grill 15 to 20 min. or until tender, turning frequently to prevent the husks from burning. Remove the corn from the grill. Using a towel or oven mitt to protect your hands, peel back the husks and cut off the kernels.
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