Grilled Sweet Corn Salad

The grilled corn imparts a wonderful smokey flavor to this salad and red pepper and scallions add great color and crunch! This goes well at any barbeque and may be prepared up to 2 days in advance. From the Down Home with the Neely's cookbook.

Ready In:
22mins
Units:

ingredients

directions

  • Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tbls. oil.
  • When grill is hot, grill corn for 7 minutes, using tongs to turn the cobs as needed for even cooking, until nicely charred on all sides.
  • Or you can broil the corn, turning as needed for even browning.
  • When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and move them to a large bowl. Add the bell pepper, scallions, and cilantro(or parsley).
  • In a small bowl, whisk the remaining 2 tbls. oil with the lime juice, maple syrup, salt and pepper, and Neely's Barbecue Seasoning.
  • Pour the dressing over the corn mixture, tossing well to mix thoroughly and taste to adjust seasonings(adding more salt, pepper, or lime juice as desired).
  • Serve at room temperature. Enjoy!
  • Note:

  • For an extra smoky flavor, grill the scallions until charred and soft, 3-4 minutes total, then finely chop.
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"The grilled corn imparts a wonderful smokey flavor to this salad and red pepper and scallions add great color and crunch! This goes well at any barbeque and may be prepared up to 2 days in advance. From the Down Home with the Neely's cookbook."
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  1. Kittencalrecipezazz
    I made this using canned corn kernels, omitted the BBQ seasoning and added in a little garlic powder and cayenne pepper, it still turned out wonderful, I'm going to make it again next time I grill corn, thanks Sharon
    Reply
  2. Sharon123
    The grilled corn imparts a wonderful smokey flavor to this salad and red pepper and scallions add great color and crunch! This goes well at any barbeque and may be prepared up to 2 days in advance. From the Down Home with the Neely's cookbook.
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