Grilled Corn Salad
Grilled Corn Salad might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains approximately 8g of protein, 19g of fat, and a total of 409 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of paprika, canolan oil, scallions, and a handful of other ingredients are all it takes to make this recipe so delicious. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 27 minutes.
Instructions
Watch how to make this recipe.
Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned.
Remove from grill and allow to cool.
Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
Toss the salad with the dressing and serve at room temperature.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.