Grilled Corn Salad

Grilled Corn Salad

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From: Diabetic Living Magazine

Grilled corn, spinach, cherry tomatoes, and fresh oregano make this a fresh side salad for summer cookouts.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 ears fresh corn on the cob
  • ½ cup bottled reduced-calorie clear Italian salad dressing
  • 2 cups shredded fresh spinach
  • 2 cups red and/or yellow cherry tomatoes, halved
  • 2 teaspoons snipped fresh oregano or basil
  • 2 tablespoons finely shredded Parmesan cheese
  • Fresh oregano or basil leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Husk and silk corn. Brush each ear of corn with some of the Italian salad dressing. Place corn on the rack of an uncovered grill directly over medium coals. Grill for 15 to 20 minutes or until tender, turning often. (Or place brushed ears in a shallow baking pan; bake in a 425°F oven for 30 minutes, turning once.) When cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).
  2. In a large bowl, combine corn kernels, spinach, tomatoes and the 2 teaspoons snipped oregano or basil. Add remaining Italian salad dressing; toss to coat. Spoon corn mixture into six small mugs or bowls. Sprinkle individual servings with Parmesan cheese. If desired, garnish with oregano or basil leaves.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 82 calories; 2 g fat(-1 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 2 mg cholesterol; 326 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ starch

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