LAYERED GRILLED CORN SALAD

Layered Grilled Corn Salad image

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 Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

Previous Next

Ingredients

10 medium ears sweet corn, husks removed
1/4 cup olive oil
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
3/4 teaspoon crushed red pepper flakes
2 large tomatoes, finely chopped
1 medium red onion, thinly sliced
12 fresh basil leaves, thinly sliced
1 cup zesty Italian salad dressing

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.

Nutrition Facts : Calories 224 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 656mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.