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

Prep

15 min.

Total

20 min.

Serves

4

Servings: about 3/4 cup each

Grill: 5 min.

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What You'll Need

4 ears fresh corn on the cob, husks removed
1/4 cup Crisco® vegetable oil
3 tablespoons lime juice
3 tablespoons pure maple syrup
1/4 teaspoon ground black pepper
1 small red pepper, finely chopped (about 1/3 cup)
3 green onions, finely chopped
3 tablespoons chopped fresh cilantro leaves or parsley

How to Make It

  • 1

    Rub the corn with 2 tablespoons 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, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.

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Recipe Nutritional Information

Made With

Crisco Vegetable Oil

calories

294

totalfat

15g

saturatedfat

2g

cholesterol

0mg

sodium

13mg

totalcarbohydrate

42g

dietaryfiber

4g

protein

5g

vitamina

25%DV

vitaminc

69%DV

calcium

3%DV

iron

8%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: The salad can be made up to 2 days in advance and refrigerated, tightly covered.
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RID#26957

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