Kathleen’s Grilled Corn Salad


  • 1/3 Cup Olive Oil
  • 1/3 Cup lemon juice
  • 3 Cloves of minced garlic
  • ½ Teaspoon black pepper
  • ¼ Teaspoon salt
  • 2 Tablespoons Peggy’s Wing Sauce
  • 1Tbsp Worcestershire sauce
  • 6 Fresh ears of corn with husks
  • 2 Tablespoons butter
  • 2 Tablespoons Rosemary (dried or fresh)
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 4 Medium sweet peppers
  • 2 ounces finely shredded parmesan cheese


  • 1. For Dressing: Mix the first 7 ingredients in a screw top jar. Cover, shake well in refrigerate until ready to serve.
  • 2. Peel back corn husks but do not remove. Gently rinse scorn and remove silks. Spread butter and rosemary over corn. Fold husks back over corn and tie with a kitchen string.
  • 3. Preheat your grill to medium heat. Place the peppers and corn on the grill turning frequently until the corn and peppers are tender. Let cool, cut the kernels from the cob and dice the sweet peppers.
  • 4. In a large bowl combine the corn peppers dressing and cheese. Serve warm or at room temperature

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