Ingredients
6
6 servings
- •12 ears fresh corn with husks
- •5 stalks celery, diced
- •½ green bell pepper, diced
- •1 small onion, diced
- •2 tablespoons chopped pimento peppers
- •½ cup olive oil
- •2 tablespoons balsamic vinegar
- •1 teaspoon sea salt
- •1 teaspoon Dijon mustard
- •1 teaspoon white sugar
- •ground black pepper to taste
Instructions
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
- Remove husks and silk from corn, then cut corn kernels from the cob.
- Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
- Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
- Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Nutritional Facts
Per 6 servings
- Calories: 334
- Carbohydrate: 39g
- Fat: 20g
- Fiber: 6g
- Protein: 6g
- Sugar: 9g
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