Grilled Corn Off the Cob Salad

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...

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 334 Calories

Ingredients

• 1 teaspoon white sugar
• ½ cup olive oil
• ground black pepper to taste
• 2 tablespoons chopped pimento peppers
• 2 tablespoons balsamic vinegar
• ½ green bell pepper, diced
• 1 teaspoon sea salt
• 1 teaspoon Dijon mustard
• 1 small onion, diced
• 5 stalks celery, diced
• 12 ears fresh corn with husks

Recipe Instructions

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.