Make this corn salad divine with green beans, tomatoes and basil. This Fresh-from-the-Cob Corn Salad is a great summer side dish for picnics and BBQs!
What You Need
Original recipe yields 10 servings
1/2 cup KRAFT Lite House Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
4 ears corn on the cob, cooked, cooled slightly
1/2 lb. green beans, trimmed, cut into 1-inch lengths and cooked
1 cup grape tomato es, halved
1/2 cup chopped fresh basil
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Let's Make It
Mix dressing and mustard in large bowl until blended.
Cut kernels from ears of corn. Add to dressing mixture; mix lightly.
Add remaining ingredients; toss to coat.
How to Remove the Kernels from the Cooked Ears of Corn
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.
Use Your Grill
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.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* 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.