A creamy finish completes traditional mashed potatoes. They taste even better when you add chives and dill.
| Prep Time: | 30 mins |
| Cook Time: | 16 mins |
| Additional Time: | 5 mins |
| Total Time: | 51 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 ears corn
- 1 tomato, finely chopped
- 5 ounces Monterey Jack cheese, cut into small cubes
- 1 orange bell pepper, finely chopped
- ½ cucumber, finely chopped
- 2 tablespoons finely chopped cilantro
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons coarse sea salt
- freshly cracked black pepper to taste
- 1 pinch garlic powder, or to taste (Optional)
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
- Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
- Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 438 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Okay side dish. It wasn’t bad, but it wasn’t wow. It was rather bland and had a ton of cheese
I had to substitute because it was so last minute. I forgot to add the cheese, used canned corn instead of fresh, added green peppers b/c i didn’t have orange peppers and added cilantro. Family loved it. Will definitely be making it again with correct ingredients and adding cilantro
Absolutely amazing and easy salad.
No Changes
I made this as written and didn’t find it too exciting, unfortunately.
I made this recipe to try and eat more vegetables. Also, it was my first taste of cilantro. It was fair. Probably, a vegetable lover would praise this. I will make this again to increase my liking of vegetables.
It was easy and really good with a package of roasted sweet corn.
8.5.16 Followed the recipe instructions, but I really don’t understand why the corn was first boiled and then put on the grill to brown? Why not just completely grill the corn, getting more of the grilled flavor, and save yourself a dirty pot to wash later? Lots of fresh flavors here, and that little pop of balsamic really brightens the salad. I didn’t miss the oil that you often find in grilled corn salads. This has very good eye appeal and was a tasty side kick to grilled pork chops.