Summer Grilled Corn Salad

by Experience Momentum Nutrition

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4 Servings

  • 4 ears of corn

  • 2 T. olive oil

  • 1 orange or red bell pepper, diced

  • 3 scallions, thinly sliced

  • 1/2 cup basil leaves, chopped

  • 1 T. chives, chopped

  • 1 tsp. salt

  • 1/2 tsp. paprika

  • Pepper to taste

Ingredients for Dressing:

  • 2 T. olive oil

  • 2 T. lime juice

  • 1 T. honey

  • Salt and pepper to taste



  • Heat grill over high heat. Remove the husks and silks from the corn, rinse with water and pat dry.

  • Divide the 2 T. olive oil between the ears of corn and cover evenly. Sprinkle with the salt, pepper and paprika.

  • Place corn directly on the grates and turn each ear a quarter of a turn every 3-4 minutes until tender, about 15 minutes total. Remove from grill to let cool a bit.

  • Slice the corn kernels from the cob and put in a large bowl. Add the bell pepper, scallions, basil and chives.

  • In a small bowl, combine the dressing ingredients and whisk until the honey dissolves.

  • Pour the dressing over the corn salad and toss. This salad can be served immediately, warm, or you can keep it in the refrigerator and serve cold.

RD Tip: When buying corn, there are a couple of things to look for to make sure you get a good, fresh ear! The outside of the corn (the husk) should be bright green in color wrapped tightly against the corn. Also, you want the tassel on the top of the corn ear to be light brown/gold and slightly sticky to the touch.

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