Corn Off the Cob Salad

Name: Corn Off the Cob Salad
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Ingredients: 6 ears white corn, husked and cleaned; 3 tablespoons melted butter; ⅓ cup fresh lime juice; ½ red bell pepper, diced; 4 sun-dried tomatoes (not packed in oil), snipped into small pieces; 1 tablespoon kosher salt, or to taste; 1 teaspoon cracked black pepper; 2 tablespoons chopped fresh parsley; 2 tablespoons garlic powder

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Prep Time: 35 minutes

Cook Time: 8 minutes

Total: 43 minutes

Servings: 8

Author : User

Ingredients

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6 ears white corn, husked and cleaned3 tablespoons melted butter⅓ cup fresh lime juice½ red bell pepper, diced4 sun-dried tomatoes (not packed in oil), snipped into small pieces1 tablespoon kosher salt, or to taste1 teaspoon cracked black pepper2 tablespoons chopped fresh parsley2 tablespoons garlic powder

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Instructions

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Step 1

Preheat an outdoor grill for medium-high heat.

Step 2

Grill corn on preheated grill until the kernels are tender and have browned in spots, about 8 minutes. Set aside to until cool enough to handle.

Step 3

Whisk together the melted butter and lime juice in a large bowl. Slice the kernels off of the corn and place into the bowl along with the red pepper and sun-dried tomatoes. Season with salt, pepper, parsley, and garlic powder. Toss until well combined.