Grilled Corn Salad

Name: Grilled Corn Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: Global
Ingredients: 7 mediums ears sweet corn, husks removed; 1 Tbsp minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed; 454 grams bottle fat-free Italian salad dressing; 7 plum tomatoes, sliced; 210 grams torn fresh spinach

Grilled Corn Salad requires about 30 minutes from start to finish. This recipe covers 17% of your daily requirements of vitamins and minerals. This side dish has 262 calories, 5g of protein, and 15g of fat per serving. This recipe serves 7. This recipe from Taste of Home requires ears corn, rosemary, torn spinach, and plum tomatoes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade.

Ingredients you will need

Marinade

Rosemary

Corn

Equipment you will use

Ziploc Bags

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.

Ingredients you will need

Cooking Oil