Grilled Corn Salad | Saveur
This simple side salad is a great use for leftover corn after a weekend cookout. It can also be served with corn chips, like salsa.
Ingredients
- 8 cups grilled corn, cut off the cob
- 2 cups julienned sugar snap peas
- 1 cup small-dice red onion
- 1 cup small-dice red bell pepper
- <sup>1</sup>⁄<sub>4</sub> cup chopped cilantro
- Juice of 2 lemons
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
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