Fresh summer corn is what really sets this crisp summer salad apart. If you're boiling or grilling up some cobs, make a few extra and add the leftovers to this great salad. You'll see how one simple twist can bring a simple salad to life.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 bag (284 g) torn mixed salad greens
2 ears corn on the cob, grilled, cooled and kernels removed
12 cherry tomatoes, cut in half
1/2 cup Kraft Zesty Italian Dressing
1/4 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese
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How do I make it ?
Toss greens with corn and tomatoes in large bowl.
Add dressing; mix lightly.
Top with the cheese.
Kraft Kitchen Tips!
How to Grill Corn on the Cob
Preheat barbecue to medium-high. Remove husks and silk from corn. Place corn on grate of barbecue. Cook 3 min. on each side or until corn is lightly browned on all sides, turning frequently.
How to Remove Corn Kernels from Cob
Firmly hold cooled ear of corn at an angle with smaller end of corn on work surface. Carefully cut down the ear with sharp knife, removing several rows of kernels at a time.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 310 mg
Carbohydrate 11 g
Fibre 2 g
Sugars 2 g
Protein 3 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.