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6 servings, 1/2 cup each
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Grilled corn on the cob is a must-have item at every summer barbecue. Remove the kernels from any leftover corn, refrigerate and use to prepare this tasty side dish.
Place a soup bowl upside-down inside a larger bowl. Stand ear of corn on bottom of bowl. Run sharp knife in downward motion, turning cob as necessary to remove kernels from all sides of each cob.
* 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.
I made this recipe over the weekend and it was great. Great way to use leftover corn that has been grilled.
I made this and it was wonderful!! I doubled the recipe and made 2 changes: I used frozen corn and 1:1 ratio of mayo and butter. (I don't like that much mayo and wasn't using my BBQ.) I will definitely make this again. I just wanted to say you can use frozen with great results!!! Everyone raved about it and my only complaint is its not spicy.
We all loved this salad and will become a standard fare for summer.