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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 jica...read more
posted by
ladylyon
on 6/30/2011
time
prep:
10 min
total:
45 min
servings
total:
16 servings, 1/2 cup each
Magazine Acquisition

What You Need

3/4
cup  KRAFT Zesty Italian Dressing, divided
1/4
cup  yellow mustard
4
 ears corn on the cob, husks and silk removed
1/2
lb.   fresh green beans, trimmed, quartered and cooked
1
  jicama, peeled, cut into 1/2-inch cubes
2
 tomatoes, cut into wedges
1/2
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.
Substitute
For a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard.
K:3131v4 :63716
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