Description
A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It’s the perfect side dish for a barbeque or Mexican dinner.
Ingredients
- 6 ears corn
- 1 tomato, finely chopped
- 5 ounces Monterey Jack cheese, cut into small cubes
- 1 orange bell pepper, finely chopped
- ½ cucumber, finely chopped
- 2 tablespoons finely chopped cilantro
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons coarse sea salt
- freshly cracked black pepper to taste
- 1 pinch garlic powder, or to taste (Optional)
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil. Add corn; cook until tender
- about 6 minutes. Drain.
- Cook corn on the preheated grill until lightly golden
- about 5 minutes. Cool until easily handled
- 5 to 10 minutes.
- Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato
- Monterey Jack cheese
- orange bell pepper
- cucumber
- and cilantro. Stir in balsamic vinegar
- sea salt
- pepper
- and garlic powder; mix to combine.
Prep Time: 30 mins
Cook Time: 16 mins
Total Time: 51 mins
Servings: 8