Tuesday, August 5, 2014

Grilled Corn Salad; GF/DF

Fresh corn is best between the months of July and September, making it a popular vegetable for a summer barbecue.Try it grilled and folded into this salad with yellow onion, colorful bell peppers and tossed in a light olive oil lemon dressing.This simple yet sumptuous summer Grilled Corn Salad combines the sweetness of grilled corn and bell peppers with yellow onion for a sharp crunch. So easy to make you will find yourself making it over and over again! A real crowd pleaser!


Recipe: Serves 4 to 6

  • 4 ears of corn
  • 2 large bell peppers
  • 1 large yellow onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 tablespoons fresh parsley, chopped
  • 2 to 3 tablespoons olive oil
  • juice of 1 lemon
  1. Preheat grill.
  2. Coat an unheated grill rack with cooking spray. ( Note: Glick's cooking spray is gluten, soy and dairy free.) Remove the husks and silks from the ears of corn. Place the peppers, corn, and onion on the prepared rack on an uncovered grill directly over medium heat. For onion, grill about 10 minutes or until crisp-tender, turning once; remove from grill. For corn and peppers, grill for 25 to 30 minutes or until corn is crisp-tender and lightly charred and pepper skins are charred, turning occasionally; remove from grill. Wrap peppers in foil; cool slightly. 
  3. Remove the corn kernels from the cobs and dice the bell peppers and yellow onion.
  4. Place the corn, onion and peppers in a bowl with the remaining ingredients and combine.
  5. Serve.
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This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 

1 comment:

  1. Love corn salad! This one looks especially good. Will have to give it a try.