Grilled Corn Salad Recipe

5 1
Grilled Corn Salad Recipe
Grilled Corn Salad Recipe photo by Taste of Home
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Grilled Corn Salad Recipe

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5 1
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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'!"
MAKES:
7 servings
TOTAL TIME:
Prep: 30 min. + marinating
MAKES:
7 servings
TOTAL TIME:
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

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

Nutritional Facts

1 cup: 141 calories, 2g fat (0 saturated fat), 2mg cholesterol, 873mg sodium, 29g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Grilled Corn Salad in Light & Tasty August/September 2002, p5

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