Grilled Corn Salad

Grilled Corn Salad

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Wood chips
  • 4 ears corn on the cob, husked
  • 3/4 cup Italian salad dressing
  • 1 green bell pepper, halved, seeded and coarsely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped onion
  • 3 Tablespoons  chopped cilantro
  • 2 Tablespoons chopped parsley

 

Directions

  1. Soak wood chips in water at least one hour.
  2. Preheat grill to MEDIU-HIGH heat or GRILL ZONE (ORANGE). Set SmokeStation™ burner on LOW.
  3. Drain wood chips; place in SmokeStation drawer.
  4. Grill corn covered 12 to 14 minutes, turning occasionally and brushing with Italian salad dressing until cooked and slightly charred.
  5. Cut corn off the cob; place in a large bowl. Stir in green pepper, cherry tomatoes, onion, cilantro, parsley and remaining salad dressing. Cover with plastic wrap and refrigerate 3 hours.

Servings: 6

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