BBQ Corn Salad
This BBQ Corn Salad is loaded with basil, garlic, red pepper flakes plus a little butter and olive oil.
Servings: 6 people
Ingredients
- 5 ears corn on the cob husks removed and cleaned
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic roughly chopped
- 1 teaspoon red pepper flakes
- ½ cup torn basil
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Grill the corn on an indoor or outdoor grill until lightly charred, about 5-10 minutes. Remove kernels from the cob.
- In a large skillet, heat the oil and butter over medium high heat. Add the garlic and red pepper flakes sauté for 60 seconds. Add corn and season with salt and pepper.
- Remove from heat and taste and adjust as needed. Transfer to a serving bowl and let cool slightly. Add the basil, salt and pepper to toss to combine.
Notes
- I like to remove the husks before grilling my corn. It makes it easier to cut the corn off the cob when you're ready to toss it into the salad!
- You can also prep the corn ahead of time and slice it from the cob and store it in an airtight container for a few days before using!
Nutrition
Calories: 144kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 54mg | Potassium: 224mg | Fiber: 2g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg