Grilled Corn Salad


With summer just around the corner, this recipe is perfect for a picnic or BBQ. My sister and I once again came up with this salad on a whim.


Clean the corn slightly, and leave some of the husk on. Broil or grill the corn for 15-20 minutes. While you’re waiting for the corn to cook, dice the onions and tomatoes. Slice 1 green onion as well. Feel free to omit the white part if the taste is too spicy. Once the corn is done cooking, let it sit to cool. Once cooled, peel the husk off cleanly. Put a small bowl upside down inside a larger bowl, and place the corn on top of the small bowl. This is an easy way to ensure the corn has a steady holding place, and that the corn falls into the bowl and not outside of your cutting board. Now start slicing down the corn. Once you’ve gotten all the corn off, add the diced onions and tomatoes. Salt and pepper then add the lemon juice. Taste to see if you need more salt, pepper, or lemon juice. If it’s good, top it off with the green onion and mix it up. It’s ready to eat! You can also marinate this overnight for the flavors to really marry together. Enjoy!

Feel free to add other vegetables to this recipe such as: grilled bell peppers or diced cucumbers.

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