• 7servings
  • 30minutes
  • 141calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B2, B3, B9, E
MineralsFluorine, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bottle (16 ounces) fat-free Italian salad dressing

  2. 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed

  3. 7 medium ears sweet corn, husks removed

  4. 7 plum tomatoes, sliced

  5. 7 cups torn fresh spinach

Instructions Jump to Ingredients ↑

  1. Grilled Corn Salad Recipe photo by Taste of Home In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade.

  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.

  3. Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade. Yield: 7 servings.


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