Corn Off the Cob Salad

(Image credit: molly)

This mid year salad of grilled corn, red pepper, and sun-dried tomatoes is inconceivable served warm or at room temperature. It has lots of flavor!

Prep: 35 mins

Cook: 8 mins

Complete: 43 mins

Servings: 8

Yield: 8 servings


Ingredients

• 6 ears white corn, husked and cleaned
• 3 tablespoons relaxed butter
• ⅓ cup new lime juice
• ½ red toll pepper, diced
• 4 sun-dried tomatoes (not stuffed there of psyche), into little pieces
• 1 tablespoon authentic salt, or to taste
• 1 teaspoon broke dim pepper
• 2 tablespoons cut new parsley
• 2 tablespoons garlic powder

Directions

Stage 1

Preheat an outdoors grill for medium-focused energy.

Stage 2

Grill corn on preheated grill until the parts are fragile and have sautéed in spots, close to 8 minutes. Set aside to until satisfactorily cool to manage.

Stage 3

Whisk together the mellowed spread and lime juice in a gigantic bowl. Remove the pieces from the corn and spot into the bowl close by the red pepper and sun-dried tomatoes. Season with parsley, garlic powder and salt pepper. Toss until overall around joined.


Nutrition Facts

Per Serving: 146 calories; protein 4.2g; carbs 24g; fat 5.7g; cholesterol 11.4mg; sodium 789.4mg.