Fresh Fire-Roasted Corn Salad Our Fresh Fire-Roasted Corn Salad recipe is an instant crowd-pleaser for your backyard barbecues, summer tailgates, and family cookouts. Combine freshly chopped cilantro with zesty lime, perfectly charred corn on the cob, and creamy Alfredo sauce for flavors that scream "Summer!" Tip: This salad can be made up to 1 day before your next warm weather patry. It's delicious served chilled or at room temperature. 9 Servings 20 minutesPrep Time print Ingredients Directions Ingredients 10 ears corn-on-the-cob,, shucked and cleaned 1 cups grape tomatoes,, halved 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce 3/4 cup Parmigiano-Reggiano cheese,, divided 1/2 cup chopped fresh cilantro 1 small lime Directions Step 1: Preheat grill to high. Grill corn over direct heat 8-10 min. or until tender and slightly charred, turning occasionally. Cool slightly before cutting kernels off cobs. Step 2: Combine corn, tomatoes, sauce, ½ cup cheese, cilantro, 1 teaspoon lime zest and 1 tablespoon lime juice in large bowl. Serve topped with remaining cheese and additional cilantro, if desired. Tips: Substitute about 36 ounces (about 6-1/2 cups) frozen fire-roasted corn kernels, thawed and drained, for the fresh corn. Combine with remaining ingredients as directed. This is a great salad for your next warm weather party as it can be made up to 1 day ahead. It’s delicious served chilled or at room temperature. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
