Thursday, July 7, 2011

July 7, 2011: Grilled Corn Salad

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Here’s a slightly different way to serve grilled corn with your summer barbecues. This recipe is similar to the Parmesan crusted corn recipe I shared with you last month but this one capitalizes on the sweet flavor of fresh corn. Try it and see what you think!

Grilled Corn Salad

3 ears corn
2 T. mayonnaise
1 T. jarred, diced pimiento
Juice of one key lime (about 1 tablespoon)
1 t. garlic salt
1 t. honey
1 t. dried parsley

Prepare corn by removing silk and husks (if wrapping in foil). Grill over medium indirect heat for 20 minutes or until done, turning often.

Remove corn from the cob. Combine with remaining ingredients. Serve warm or at room temperature.

Serves 4.

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