LAYERED GRILLED CORN SALAD RECIPE
This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. -Angela Smith, Bluffton, South Carolina
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly.
- Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.
- Yield: 10 servings.
- Originally published as Layered Grilled Corn Salad in Taste of Home
- June/July 2014
- Nutritional Facts
- 4 cup equals 224 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 656 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein.
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