Tex-Mex Grilled Corn Salad

Cooking Recipes Catalogue

This vegetable salad is made with grilled corn for a fresh summertime treat. The Tex-Mex spicing from cumin and chipotle chiles accents but does not overwhelm the summer vegetables.

INGREDIENTS (for 6 servings):


  • Grill corn. Cut kernels off ears.
  • Combine olive oil, vinegar and seasonings in large bowl. Mix well. Add vegetables; toss with dressing to coat.
  • Cover and chill at least 30 minutes or overnight. Toss before serving.