Grilled Corn Salad
Powered by 
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 20 mins
Ingredients
- ½ cup
- 2-coloured quinoa
- 125 mL
- 6
- cobs of corn, husked
- 1
- red pepper
- 3 cups
- Brussels sprouts, about 14, finely chopped
- 330 g or 750 mL
- 1
- green onion, chopped
- 7 oz
- crumbled feta cheese
- 200 g
- vinaigrette
- 2 tsp
- lime zest (about 2 limes)
- 10 mL
- 3 tbsp
- lime juice (about 2½ limes)
- 45 mL
- 3 tbsp
- olive oil
- 45 mL
- 2 tbsp
- honey
- 30 mL
- To taste, salt and pepper
Directions
Step 1
Preheat your barbecue to medium-high.
Step 2
Cook and prepare quinoa according to package instructions. Set aside.
Step 3
Grill the corn cobs and red pepper on the barbecue for about 15 minutes with the lid closed, turning them over every few minutes. The red pepper is grilled when the skin becomes charred.
Step 4
Let red pepper cool in an airtight container. When cooled, peel off the skin and slice pepper into strips. Set aside.
Step 5
Remove corn from the grill and let cool. Stand corn cobs flat side down on a cutting board. Using a kitchen knife, cut kernels off cobs in a vertical motion. Set aside.
Step 6
Combine lime zest, lime juice, olive oil and honey in a separate bowl.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
