Swiss cheese, kraut, corned beef, and thousand island dressing are cooked between crescent rolls. Easy and delicious. These are kid-friendly.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 8 ears corn in the husk
- 2 cups quartered cherry tomatoes
- 1 large red bell pepper, chopped
- 1 small red onion, chopped
- ¼ cup chopped fresh basil
- ½ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons lime juice
- 1 ¼ teaspoons salt
- 1 clove garlic, minced
- ½ teaspoon grated lime zest
- ¼ teaspoon freshly ground black pepper
Instructions
- Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
- Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
- Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.
- Grilling the corn in the husk makes it sweeter. The silk breaks down and gives it a great taste that needs no seasoning.
- You can substitute fresh garlic with 1/2 teaspoon garlic powder. If you like, use canola oil instead of olive oil.
- The longer the salad is refrigerated, the better it tastes.
Reviews
Delicious!
I loved the flavors of this recipe and it was a perfect summer dish. I wasn’t crazy about the Basil in the recipe. I would have preferred cilantro because the flavor profile seemed Southwestern with the lime juice.
Delicious and truly summer on a plate! I did modify it to be more WW friendly and since it was a last minute dinner addition I had to use what I had on hand. I used a bag of frozen corn thawed and drained and roasted red pepper in place.of fresh because that’s what I had. I think I’m gonna add some.minced jalapeños next time to kick it up even more. This will definitely be a summertime staple. Thanks for sharing ??
The flavors in this recipe from the lime was amazing! I actually ended up using the leftovers with tortilla chips like a salsa. So good! Changed nothing. Followed as written