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Salads & sides

Grilled Corn Salad

Grilled Corn Salad recipe
photo by:kraft
This is a great salad for a party. I took a few shortcuts. Didn't want to heat up the grill so I used frozen corn & green beans and Dijon mustard. First time to use more
posted by
on 6/30/2011
10 min
45 min
16 servings, 1/2 cup each
Magazine Acquisition

What You Need

cup  KRAFT Zesty Italian Dressing, divided
cup  yellow mustard
 ears corn on the cob, husks and silk removed
lb.   fresh green beans, trimmed, quartered and cooked
  jicama, peeled, cut into 1/2-inch cubes
 tomatoes, cut into wedges
cup   chopped fresh basil

Make It

HEAT grill to low heat.

MIX 1/4 cup dressing and mustard in shallow dish until blended. Add corn; turn to evenly coat. Transfer corn to grill, reserving dressing mixture in dish.

GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool.

CUT corn from cobs; place in large bowl. Add beans, jicama, tomatoes, basil and remaining dressing; mix lightly.

Kraft Kitchens Tips

Make Ahead
Prepare salad as directed but do not add basil. Refrigerate up to 24 hours. Toss with basil just before serving.
How to Remove Corn Kernels from the Cob
Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.
For a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard.
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