Grilled Corn Salad

Campbell's Grilled Corn Salad Recipe

This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!

At a glance


15 min.


20 min.



Servings: about 3/4 cup each

Grill: 5 min.

Made With

  • Pace® Garlic & Lime Verde Restaurant Style Salsa

    Pace® Garlic & Lime Verde Restaurant Style Salsa

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What You'll Need

4 ears fresh corn on the cob, husks removed
2 tablespoons vegetable oil
3 tablespoons lime juice
3 tablespoons pure maple syrup
1/4 teaspoon ground black pepper
1 small red bell pepper, finely chopped (about 1/3 cup)
1/2 cup Pace® Garlic & Lime Verde Restaurant Style Salsa
3 green onions, finely chopped
3 tablespoons chopped cilantro or parsley

How to Make It

  • 1

    Rub the corn with 1 tablespoon oil.  Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.

  • 2

    Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.

  • 3

    Stir the corn, red pepper, salsa, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.

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  • Tip: The salad can be made up to 2 days in advance and refrigerated, tightly covered.
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