Name: Kate's Grilled Corn Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Corn - 6 ears; Tomato, finely chopped - 1; Monterey Jack cheese, cut into small cubes - 5 ounces; Orange bell pepper, finely chopped - 1; Cucumber, finely chopped - ½; Finely chopped cilantro - 2 tablespoons; Balsamic Vinegar - 1 tablespoon; Coarse sea salt - 1 ½ teaspoons; Freshly cracked black pepper to taste - 1 ½ teaspoons; Garlic powder, or to taste (Optional) - 1 pinch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Kate's Grilled Corn Salad

1. Corn - 6 ears

2. Tomato, finely chopped - 1

3. Monterey Jack cheese, cut into small cubes - 5 ounces

4. Orange bell pepper, finely chopped - 1

5. Cucumber, finely chopped - ½

6. Finely chopped cilantro - 2 tablespoons

7. Balsamic Vinegar - 1 tablespoon

8. Coarse sea salt - 1 ½ teaspoons

9. Freshly cracked black pepper to taste - 1 ½ teaspoons

10. Garlic powder, or to taste (Optional) - 1 pinch

How to cook deliciously - Kate's Grilled Corn Salad

1. Stage

Preheat grill for medium heat and lightly oil the grate.

2. Stage

Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.

3. Stage

Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.

4. Stage

Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.