Kate's Grilled Corn Salad

Grilled corn kernels are combined with tomato, onion, cucumber, and Monterey Jack cheese in this easy salad dressed with balsamic vinegar.

• Preparation Time: 30 mins
• Cooking Time: 16 mins
• Total Time: 46 mins
• Calories: 136 Calories

Ingredients

• 1 tablespoon balsamic vinegar
• 6 ears corn
• 1 pinch garlic powder, or to taste
• 1 tomato, finely chopped
• freshly cracked black pepper to taste
• 5 ounces Monterey Jack cheese, cut into small cubes
• 1 orange bell pepper, finely chopped
• 2 tablespoons finely chopped cilantro
• 0.5 cucumber, finely chopped
• 1.5 teaspoons coarse sea salt

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

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

Step 3

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

Step 4

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.