Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad…
Ingredients
- 12 ears fresh corn with husks
- 5 stalks celery, diced
- ½ green bell pepper, diced
- 1 small onion, diced
- 2 tablespoons chopped pimento peppers
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- ground black pepper to taste
Directions
Step 1
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Step 2
Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
Step 3
Remove husks and silk from corn, then cut corn kernels from the cob.
Step 4
Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
Step 5
Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
Step 6
Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 334 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat3g | 14% |
Sodium371mg | 16% |
Total Carbohydrate39g | 14% |
Dietary Fiber6g | 21% |
Total Sugars9g | |
Protein6g | |
Vitamin C26mg | 128% |
Calcium23mg | 2% |
Iron5mg | 27% |
Potassium622mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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