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…

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.

Per Serving: 334 calories; protein 6.3g; carbohydrates 38.7g; fat 20.2g; sodium 370.9mg.

Product salad is morely of the nicest salads to make . It is more in fibre and water produce . As fruits can make natural sugar , you can have them for breakfast . The sugar can will give you more energy for the day and make body fit with your sweet cravings too.

Salads often get a bad rap for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked more , but it’s precisely where you’ll find the salads that may get weight loss.