Kate's Grilled Corn Salad
Description
Grilled corn kernels are combined with tomato, onion, cucumber, and Monterey Jack cheese in this easy salad dressed with balsamic vinegar.
Ingredients
•
6 ears corn
•
1 tomato, finely chopped
•
5 ounces Monterey Jack cheese, cut into small cubes
•
1 orange bell pepper, finely chopped
•
1/2 cucumber, finely chopped
•
2 tablespoons finely chopped cilantro
•
1 tablespoon balsamic vinegar
•
1 1/2 teaspoons coarse sea salt
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freshly cracked black pepper to taste
•
1 pinch garlic powder, or to taste
Directions
1
Preheat grill for medium heat and lightly oil the grate.
2
Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
3
Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
4
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.