Grilled Corn Salad

"This is soooo yummy! We have had this several times thruout the summer"
 
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Ready In:
40mins
Ingredients:
7
Serves:
16
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ingredients

  • 34 cup kraft zesty Italian dressing, divided
  • 14 cup kraft pure prepared mustard
  • 4 medium ears of corn, husks and silk removed
  • 2 cups cut trimmed fresh green beans, cooked (about 1/2 lb.)
  • 1 medium jicama, peeled, cut into 1/2-inch cubes (about 1 lb.)
  • 2 medium tomatoes, cored, cut into wedges
  • 12 cup chopped fresh basil
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directions

  • PLACE 1/4 cup of the dressing and mustard in large resealable plastic bag. Add corn; close bag and shake gently until corn is evenly coated with the dressing mixture. Remove corn from bag, reserving dressing mixture.
  • PLACE corn on rack of grill over low heat. Grill 15 to 20 minutes or until corn is tender, turning and brushing occasionally with the reserved dressing mixture. Remove corn from grill; cool. Cut off the kernels; place in medium bowl.
  • ADD beans, jicama, tomatoes, basil and remaining 1/2 cup dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve.

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RECIPE SUBMITTED BY

I love collect new recipes as well as eat them. I have a recipe collection that is almost taking up my pantry room. And I still keep adding more to zaar. I LOVE TO COOK! Which I just pickes up about 4 yrs ago, when I became a mommy. I used to think it was a chore and I hated even the thought of it. I wish I could Bake more...I cant BAKE AT ALL! I will have to practice on that one. I work overnights. I have been married for almost 4 yrs. We have 2 beautiful toddler boys together and will hopefully have more.
 
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