Description
This dish is a refreshing alternative for those seeking a break from traditional sides like potato salad or coleslaw.
Ingredients
Scale
- 6 ears of sweet corn (without husks)
- 1/2 cup halved grape tomatoes
- 1 green bell pepper (chopped)
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 3 tablespoons diced red onion
- 1/3 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Italian herb mix
- 1 teaspoon minced garlic
- Salt and pepper to your liking
Instructions
- Heat your grill to medium-high. Lightly brush olive oil on 6 ears of sweet corn, enhancing flavor and preventing sticking. Place corn on the grill, turning regularly, until golden. Allow cooling slightly before using a sharp knife to slice kernels off into a large mixing bowl.
- In the bowl with the corn, add ½ cup halved grape tomatoes, 1 chopped green bell pepper, 3 tablespoons of diced red onion, ⅓ cup of parmesan cheese, 2 tablespoons of fresh basil, and parsley. Mix ingredients gently to evenly distribute throughout the salad.
- In a small bowl, mix 2 tablespoons of lemon juice, ¼ cup of olive oil, 1 tablespoon of Italian seasoning, and 1 teaspoon of minced garlic with a whisk until well emulsified for a robust dressing.
- Drizzle the dressing over the corn and vegetable blend, tossing gently to coat thoroughly. Season with salt and pepper as desired, adjusting to your taste.
- Enjoy immediately or cover and chill in the refrigerator until ready to serve. This salad complements grilled meats or can be savored alone as a light meal.
Notes
To retain the corn’s sweetness and crisp texture, avoid overcooking. Plunge them into ice water post-cooking to halt further heat and lock in flavor.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Salad
Nutrition
- Calories: 800-900 kcal
- Sodium: Adjust with salt as mentioned
- Protein: 15-20 g