Grilled Corn Salad with Sweet Peppers
A quick and easy grilled corn salad recipe, with fresh corn grilled golden yellow, chopped and tossed with sweet peppers, juicy tomatoes, radish and basil, then swirled with a lime vinaigrette. An excellent side dish.
Servings: 6
Calories: 229kcal
Ingredients
- 4 ears corn
- 2 cups chopped sweet peppers
- 1 medium tomato chopped
- 3 radishes thinly sliced
- 1 cup chopped basil
- ½ cup olive oil
- ½ cup red wine vinegar
- Juice from one lime
- Salt and pepper to taste
Instructions
- Heat a grill to medium heat and lightly oil the grates. Grill the corn, turning often, until they are nicely charred and vibrant yellow in color. Remove and cool.
- Slice the corn kernels off of the cobs and set into a large bowl.
- Add the sweet peppers, radish, tomato and basil. Mix well.
- In a small bowl, whisk together the oil, vinegar and lime juice to emulsify. Pour into the vegetable mixture and mix well.
- Adjust with salt and pepper and serve.
Notes
Can be made ahead. Just refrigerate until ready to use. I prefer taking it out of the fridge about an hour before serving to serve at room temperature.
Nutrition
Calories: 229kcal | Carbohydrates: 14g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 317mg | Fiber: 2g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 47.9mg | Calcium: 14mg | Iron: 0.8mg