Grilled Corn Salad
A great dish to bring to summer parties!
Cook Time12 minutes mins
1 hour hr 10 minutes mins
Total Time1 hour hr 22 minutes mins
Cuisine: American
Method: Grill
Servings: 4
Calories: 138kcal
- 3 large corn stalks husk removed
- ½ pound of medium cooked shrimp deveined and tails off
- ½ pint of grape tomatoes halved
- ½ -1 jalapeno pepper seeds removed, finely diced
- ¼ cup of red onions finely diced
- ¼ cup of cilantro finely diced
- ¼ cup of parsley finely diced
- ½ cup of cucumbers roughly chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 3-4 teaspoons of lemon juice
On a grill over medium high heat, place corn directly on grill. Cook for 10-12 minutes, rotating every few minutes until all sides are a bit charred.
In a large bowl, gently scrape sides of corn with a knife, cutting off kernels into the bowl. Repeat process for all three stalks. Discard the center of the stalk.
Add in additional ingredients to the bowl. Gently fold all ingredients together. Cover and refrigerate at least an hour before serving, so flavors can fuse together.
Calories: 138kcal | Carbohydrates: 4g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 447mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 876IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 2mg