Summer BBQ Corn Salad

Posted by Annette Bellisari on

Treat your tastebuds with this recipe for a Summer BBQ Corn Salad featuring Bellisari's Barista Sauce. 

Summer BBQ Corn Salad

6 ears of corn (uncooked)
1 red bell pepper
1 green bell Pepper
1 yellow bell pepper
1 medium red onion
½ cup olive oil
½ cup Bellisari’s Barista Sauce
2 tablespoons balsamic vinegar
½ teaspoon salt 
½ teaspoon pepper
2 tablespoons fresh lime juice
1 bunch of cilantro

Using our Tuesday Tip, cut the corn off of each ear using a Bundt pan. If you don’t have a Bundt pan put a small bowl upside down in a big bowl with a damp paper towel over it and rest the tip of the ear on the small bowl and slice. The corn will be contained in one place and will not go all over your counter. In a skillet over medium heat add the olive oil and the corn and cook until lightly browned. Dice the peppers and add them to the corn and olive oil. Cook until tender. Add Bellisari’s Barista Sauce, balsamic vinegar and salt and pepper. Remove from heat, put in bowl, add diced red onion, lime juice and cilantro. Refrigerate overnight if possible or 4 hours before serving to let the flavors blend. Serve with lime tortilla chips, on tacos or as a grilled fish salsa. Yum!

**You can add black beans, tomatoes, or avocados to the recipe if desired.

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