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Corn-On-The-Cob Salad

Italian dressing seasons grilled corn, fresh tomatoes, and tender spinach in this side-dish recipe that's a natural to serve at cookouts.

MAKES: 6 servings

SERVING SIZE: 1 ear of corn

CARB GRAMS PER SERVING: 28

Rated :

by 1 person

Nutrition Facts Per Serving:

Servings Per Recipe: 6
cal.(kcal): 138
Fat, total(g): 3
chol.(mg): 1
carb.(g): 28
fiber(g): 5
pro.(g): 4
vit. A(RE): 278
vit. C(mg): 17
sodium(mg): 414
calcium(mg): 20
iron(mg): 2

6 ears fresh corn, husked

1/2 8 ounce bottle light Italian salad dressing

3 tablespoons snipped fresh rosemary

4 medium Roma tomatoes, sliced 1/2 inch thick

3 cups fresh baby spinach leaves or spinach leaves

1. Brush each ear of corn with some of the Italian salad dressing; sprinkle each ear with snipped rosemary. Grill corn on the rack of an uncovered grill directly over medium to medium-hot coals for 20 minutes or until tender, turning often. Cool slightly. (Or, preheat oven to 425 degrees F. Bake brushed ears, in a shallow baking pan, for 30 minutes, turning once.)

2. Cut each ear of corn crosswise into thirds. Set a 1-gallon sealable plastic bag in a large, shallow bowl; place corn and sliced tomatoes in bag. Pour remaining dressing over vegetables. Seal bag and let vegetables stand 20 minutes before serving, or chill for at least 4 hours or up to 24 hours, turning bag once or twice.

3. To serve, arrange spinach leaves on six chilled plates. Remove corn and tomatoes from bag with a slotted spoon, reserving dressing. Arrange corn and tomatoes on top of spinach. Pass the reserved dressing. Makes 6 servings.

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