Taste of Home
Layered Grilled Corn Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 10 servings.
This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
Ingredients
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10 medium ears sweet corn, husks removed
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1/4 cup olive oil
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1 teaspoon salt
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3/4 teaspoon coarsely ground pepper
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3/4 teaspoon crushed red pepper flakes
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2 large tomatoes, finely chopped
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1 medium red onion, thinly sliced
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12 fresh basil leaves, thinly sliced
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1 cup zesty Italian salad dressing
Directions
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1.
Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly.
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2.
Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.
Nutrition Facts
3/4 cup: 224 calories, 15g fat (2g saturated fat), 0 cholesterol, 656mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 3g protein.
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