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Cucumber and Grilled Corn Salad
Cucumber and Grilled Corn Salad
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Kitchen View

Ingredients

  • 3 ears homegrown corn-on-the-cob, tassels and husks removed
  • 2 homegrown cucumbers, quartered lengthwise, seeded, and coarsely chopped
  • 1 cup diced red bell pepper
  • 1 package (¾ ounce) fresh dill, stemmed and chopped (about ½ cup)
  • ⅓ cup Dierbergs olive oil
  • 3 tablespoons white wine vinegar
  • ½ teaspoon coarse salt
  • ¼ teaspoon Dierbergs sugar
  • Freshly ground black pepper
  • 1 container (4 ounces) Dierbergs crumbled feta cheese

Directions

Place corn on grid over medium-high heat; cover and grill turning occasionally until lightly charred, about 5 minutes. Let stand until cool enough to handle. Cut kernels from corn with serrated knife.

 

In large bowl, combine corn, cucumbers, bell pepper, and dill until well mixed.

 

In 1-cup container with tight-fitting lid, combine olive oil, vinegar, salt, and sugar. Shake until well blended. Pour over veggies in bowl; season with pepper. Let stand 15 minutes to develop flavors.

 

Sprinkle feta over top. Serve immediately.

Nutrition Information

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 163
Cholesterol: N/A
Fat: 12 g
Sodium: 298 mg
Carbohydrates: 11 g
Protein: 2 g
Fiber:
Saturated Fat: N/A
Kitchen View

Cucumber and Grilled Corn Salad

Ingredients

  • 3 ears homegrown corn-on-the-cob, tassels and husks removed
  • 2 homegrown cucumbers, quartered lengthwise, seeded, and coarsely chopped
  • 1 cup diced red bell pepper
  • 1 package (¾ ounce) fresh dill, stemmed and chopped (about ½ cup)
  • ⅓ cup Dierbergs olive oil
  • 3 tablespoons white wine vinegar
  • ½ teaspoon coarse salt
  • ¼ teaspoon Dierbergs sugar
  • Freshly ground black pepper
  • 1 container (4 ounces) Dierbergs crumbled feta cheese

Directions

Place corn on grid over medium-high heat; cover and grill turning occasionally until lightly charred, about 5 minutes. Let stand until cool enough to handle. Cut kernels from corn with serrated knife.

 

In large bowl, combine corn, cucumbers, bell pepper, and dill until well mixed.

 

In 1-cup container with tight-fitting lid, combine olive oil, vinegar, salt, and sugar. Shake until well blended. Pour over veggies in bowl; season with pepper. Let stand 15 minutes to develop flavors.

 

Sprinkle feta over top. Serve immediately.

Nutrition Information

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 163
Cholesterol: N/A
Fat: 12 g
Sodium: 298 mg
Carbohydrates: 11 g
Protein: 2 g
Fiber:
Saturated Fat: N/A