Grilled Corn Salad

4.8
(6) 6 Reviews
Prep Time
10
min.
Total Time
45
min.
Servings

16 servings, 1/2 cup each

What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings, 1/2 cup each

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1/2 Fat

Nutrition Bonus

The fresh vegetables in this delicious low-fat side salad team up to provide vitamin C. Eating well never tasted so good!

Nutritional Information

Serving Size 16 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 60
% Daily Value
Total fat 3g
Saturated fat 0g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 9g
Dietary fiber 2g
Sugars 2g
Protein 2g
   
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 0 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

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  • ladylyon |

    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 jicama. It was a great crunch addition. Everyone loved this salad

  • ccctennischick |

    I didn't think that this was going to go over very well, but it was a big hit at a dinner party! The guests all asked me to email them the recipe!

  • birgitta525 |

    I made this salad for a family gathering on Memorial Day and every one loved it. My son phoned later and asked for the recipe. It is very tasty and easy to make. It's a big plus that you can make it ahead of time, perfect to take to a picnic or BBQ. I will definitely make it again.

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