- 3 cups fresh corn kernels
- 1/2 cup vegetable oil
- 1 red bell pepper, cut into 1/4-inch cubes
- 1/2 cup chopped red onion
- 1/2 cup sliced celery
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1 cup white balsamic vinegar
- 1/4 cup vegetable oil
- 1/2 cup chopped fresh cilantro
- 1 jalapeno, cut into 1/4-inch pieces, or to taste
- 1 teaspoon granulated garlic
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss corn kernels with 1/2 cup vegetable oil in a skillet.
- Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
- Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.
03/28/2018
recipepes.com
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