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Grilled Corn Medley Recipe
Grilled Corn Medley Recipe photo by Taste of Home

Grilled Corn Medley Recipe

Publisher Photo
Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 3 medium ears sweet corn, cut into 2-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium zucchini, sliced
  • 20 small fresh mushrooms
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large bowl, combine all ingredients; toss to coat. Transfer to a disposable foil pan. Grill, covered, over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender. Yield: 8 servings.
Originally published as Grilled Corn Medley in Simple & Delicious August/September 2012, p31

Reviews for Grilled Corn Medley

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jun. 21, 2013

Made this weekend along with a smoke brisket, this was a great compliment to the brisket. Our friends could not get enough and my husband and I loved it. We were able to use some of our squash both zucchini and yellow squash from our garden. We like things a little spicy, so we added a serrano pepper as well a little red onion. Fantastic recipe, I highly recommend and think it would be great even without the added extras.

MY REVIEW
Reviewed Jun. 18, 2013

I couldn't remember what kind of dressing this called for when I was at the store so I got balsamic vinegar. I also added grape tomatoes & summer squash. My husband loved it!! We like vinegar based food anyway so I knew I couldn't go wrong. I WILL try it with caesar dressing though. I believe you should try recipes as written, then tweak if you like.

MY REVIEW
Reviewed Jun. 17, 2013

Easy to make, a total mess to try to eat.

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