Summer Corn Salad
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Savor the taste of summer with this bright and fresh Summer Corn Salad. Here, corn on the cob is drizzled with GOYA® Olive Oil, Sprinkled with GOYA® Adobo and then grilled until charred in spots, to intensify its sweet flavor. Mix with a few fresh vegetables and a splash of citrus, and you’ll have a fuss-free summer side dish to complement any grilling menu.
Ingredients
1 bag
frozen GOYA® Corn on the Cob (4 ears), or 4 fresh cobs of corn, husked
3
scallions, finely chopped (about ½ cup)
½
red bell pepper, finely chopped (about ½ cup)
1 tbsp.
finely chopped fresh cilantro
2 tsp.
GOYA® Lemon Juice
Directions
Step 1
Heat grill to medium-high heat. Place each cob of corn on aluminum foil square. Drizzle with olive oil and sprinkle with adobo. Wrap aluminum around cob to enclose. Grill, turning occasionally, until corn is tender and charred in spots, about 10 minutes; set aside until cool enough to handle.
Step 2
Remove and discard foil. Cut corn kernels off cob; transfer to medium bowl. Stir in scallions, red bell pepper, cilantro, lemon juice and Sazonador Total until combined. Serve warm or at room temperature.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 20 SummerRecipe Reviews
Michael Turner
I made this for my family and it was a hit! I even put it over yellow rice and oh man!!!😃