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Savor the taste of summer with this bright and fresh Summer Corn Salad. Here, corn on the cob is drizzled with GOYA® Olive Oil, Sprinkled with GOYA® Adobo and then grilled until charred in spots, to intensify its sweet flavor. Mix with a few fresh vegetables and a splash of citrus, and you’ll have a fuss-free summer side dish to complement any grilling menu.
frozen GOYA® Corn on the Cob (4 ears), or 4 fresh cobs of corn, husked
scallions, finely chopped (about ½ cup)
red bell pepper, finely chopped (about ½ cup)
finely chopped fresh cilantro
GOYA® Lemon Juice
Heat grill to medium-high heat. Place each cob of corn on aluminum foil square. Drizzle with olive oil and sprinkle with adobo. Wrap aluminum around cob to enclose. Grill, turning occasionally, until corn is tender and charred in spots, about 10 minutes; set aside until cool enough to handle.
Remove and discard foil. Cut corn kernels off cob; transfer to medium bowl. Stir in scallions, red bell pepper, cilantro, lemon juice and Sazonador Total until combined. Serve warm or at room temperature.
I made this for my family and it was a hit! I even put it over yellow rice and oh man!!!😃