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Italian Corn Salad

3 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. Grill: 10 min.

Makes

16 servings

Updated: Apr. 03, 2024
I've made Mexican street corn before and decided to try my hand at an Italian version. This bright salad can be made ahead of time and refrigerated. Other cheeses, like feta, cheddar or Swiss, also work well in this recipe. —Mary Frucelli, Wake Forest, North Carolina
Italian Corn Salad
Italian Corn Salad Recipe photo by Taste of Home
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Ingredients

  • 6 medium ears sweet corn, husked
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup finely chopped celery
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder

Directions

  1. Brush corn with 2 tablespoons oil. Sprinkle with salt and pepper. Grill, covered, over medium-high heat until tender and lightly charred, 8-10 minutes, turning occasionally. Remove to a cutting board. Cool slightly. Cut cooled corn off the cob.
  2. In a large bowl, combine corn, artichoke hearts, red pepper, mozzarella, celery, Parmesan and green onions. In a small bowl, whisk the lemon juice, remaining 3 tablespoon oil, Italian seasoning and garlic powder. Drizzle over salad; toss to coat. Serve immediately or refrigerate until serving.

Nutrition Facts

1/2 cup: 100 calories, 6g fat (1g saturated fat), 4mg cholesterol, 262mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.