There’s a reason I only have one picture of this dish. It got gobbled up so quickly that I didn’t get a chance to take any more!!
I made this for our 4th of July party at my parent’s hous, and since we were only in week 2 of the 12 week weight loss challenge I wanted to contribute a healthy side dish so that we wouldn’t ruin our hard work so far!
I decided on a grilled corn salad because I knew we would be grilling and it would be easy to toss on some ears of corn and whip the salad together at my parent’s house. Plus it’s full of nothing but veggies so I knew it would be low in calories! 🙂
GRILLED CORN SALAD
134 calories per serving
4 SP per serving
This was embarrassingly easy to make. All you have to do is grill up some corn, cut up some veggies, and dig in! You can use whatever veggies you wish, but I chose some that would appeal to my family. I think this would be great with some jalapeños added in, though!
For our cookout we had 5 guests so I chose to use 6 ears of corn (1 serving per person plus some extra!)
Begin by shucking and cleaning your corn. Once the grill is hot, brush each ear with a little olive oil and add the corn over direct heat.
Meanwhile (or before you start the corn if you’re prepping on your own), dice 1 red pepper, 1/2 of a vidalia onion, and 1 skinless cucumber.
Once the corn is charred to your liking (about 10-15 minutes) cut the kernels off the cob and add to a large bowl. Toss in the rest of the veggies and salt and pepper to taste. Mix well.
You can serve this salad warm or allow it to cool for about a half hour before serving. Either way, it’s scrumptious!
A healthy, easy, veggie packed, grilled side dish for all your summer BBQ’s! Only 134 calories per serving! (4 SP)
- 6 ears of corn, shucked and cleaned
- 2 Tbsp olive oil
- 1 red pepper
- 1/2 vidalia onion
- 1 cucumber, skin removed
- Salt and pepper to taste
- Brush a little olive oil onto each ear of corn.
- Add the corn cobs to a hot grill and cook over direct heat until charred to your liking (about 10-15 mins).
- Dice the red pepper, onion and cucumber.
- Once corn is cooked, cut the kernels off the cob and add to a large bowl. Mix in the other veggies and salt and pepper to taste.
- Serve warm or allow to cool in refrigerator for a half hour.
4 SP per serving
- Serving Size: 6
- Calories: 134
- Sugar: 5.9 g
- Sodium: 3.1 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 20.3 g
- Fiber: 2.9 g
- Protein: 3.3 g
- Cholesterol: 0 mg
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!