Grilled Corn Salad Recipe

Grilled Corn Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"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'!"

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Grilled Corn Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Grilled Corn Salad Recipe

Prep: 30 min. + marinating

Yield: 7 Servings

30 30

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

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.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. 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.

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