Grilled Corn Salad

45 16 servings, 1/2 cup (125 mL) each
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16 servings, 1/2 cup (125 mL) each

This seasonal side dish features summer's bounty at its best. Made with fresh corn, green beans, tomatoes and a sprinkling of basil, this veggie salad is bursting with flavour.

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What You Need

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Make It

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  • Heat barbecue to low heat.
  • Mix 1/4 cup dressing and mustard in shallow dish until blended. Add corn; turn to evenly coat. Transfer corn to barbecue, reserving dressing mixture in dish.
  • Grill corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from barbecue; cool.
  • Cut corn from cobs; place in large bowl. Add beans, jicama, tomatoes, basil and remaining dressing; mix lightly.


For an extra flavour boost, substitute Dijon mustard for the yellow mustard.

How to Remove Corn Kernels from the Cob

Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.

Make Ahead

Prepare the vegetables a day in advance. Toss with the remaining 1/2 cup dressing as directed; cover and refrigerate until ready to serve. Toss with the basil just before serving.


  • 16 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 16 servings, 1/2 cup (125 mL) each
Calories 70
% Daily Value
Total fat 3g
Saturated fat 0.4g
Cholesterol 0mg
Sodium 140mg
Carbohydrate 10g
Dietary fibre 2g
Sugars 4g
Protein 2g
Vitamin A 2 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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