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Chef Scott's Smoked Corn Relish Salad Recipe

Recipe by: chefboy11

"This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In2 h 35 m
  • 1Preheat an outdoor grill for medium heat and lightly oil the grate.
  • 2Toss corn kernels with 1/2 cup vegetable oil in a skillet.
  • 3Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
  • 4Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.
Ingredients
  • 10 servings
  • 218 cals
  • 3 cups fresh corn kernels
  • 1/2 cup vegetable oil
  • 1 red bell pepper, cut into 1/4-inch cubes
  • 1/2 cup chopped red onion
  • 1/2 cup sliced celery
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1 cup white balsamic vinegar
  • 1/4 cup vegetable oil
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeno, cut into 1/4-inch pieces, or to taste
  • 1 teaspoon granulated garlic
Nutrition

Amount per serving ( 5 total)

  • Calories:
    218
    11%
  • Fat:
    17.8
    27%
  • Carbs:
    15
    5%
  • Protein:
    2
    4%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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