Grilled Sweet Corn Salad with Honey Lime Vinaigrette

August 17, 2015

Grilled Sweet Corn Salad with Honey Lime Vinaigrette

  • 5 ears Sweet Corn
  • 2 Bell Peppers – 1 red and 1 yellow, chopped
  • 2 Jalapeno Peppers – finely chopped
  • 1/2 Red Onion – small, finely chopped
  • 1 bunch Green Onions – sliced
  • 1/2 c. Cilantro – fresh, chopped
  • 15oz. Black Beans – canned, drained and rinsed
  • 15oz. Black Eyed Peas – canned, drained and rinsed
  • 3/4 c. Olive Oil – plus 2 T. for brushing
  • 1/4 c. White Vinegar
  • 1 T. Honey
  • 1 Lime – juiced and zested

First remove all husk and silk from sweet corn. Preheat grill to medium high heat. Brush sweet corn with olive oil and grill until tender. After corn has cooled, use a knife to remove all kernels from cob. In a large bowl, combine all corn with vegetables and cilantro. Add black eye peas and black beans to vegetables and toss gently. In a separate bowl whisk together vinegar, olive oil, honey, lime juice and 1/2 teaspoon of lime zest. Pour vinaigrette over vegetables and toss to coat evenly. May be served alone or with tortilla chips.

Serves 14 to 16

Submitted by Bethany Hoffman, Richfield

First Place 2009

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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