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Grilled Corn Salad Recipe

Photo by: Taste of Home

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"Our family and friends always rave over this dish at Sunday afternoon barbecues," confirms Patty Cook of West Palm Beach, Florida. "We usually grill the corn the night before. I especially like this recipe because it lets me share the cooking with my husband, Rich. We call him "King of the Grill'!"

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7 Servings
Prep: 30 min. + marinating

Ingredients

1 bottle (16 ounces) fat-free Italian salad dressing
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
7 medium ears sweet corn, husks removed
7 plum tomatoes, sliced
7 cups torn fresh spinach

Directions

Coat grill rack with cooking spray before starting the grill. In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade.
Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade. Yield: 7 servings.

Nutritional Analysis: One serving equals 141 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 873 mg sodium, 29 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Grilled Corn Salad published in Light & Tasty August/September 2002, p5

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