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10 servings, 1/2 cup each
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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.
The vegetables can be mixed together ahead of time. Refrigerate up to 24 hours. Toss with the dressing mixture just before serving.
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.
Balance out the menu at your next gathering with this delicious low-fat side dish. As a bonus, it's a good source of vitamin C from the vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Have made this several times... so good and different! I less of the sauce than called for and extra corn or else its "soupy."
This is the best summer salad ever!