Fresh Fire-Roasted Corn Salad

Name: Fresh Fire-Roasted Corn Salad
Prep time: 20
Total time: 20
Yield: 1
Ingredients: 10 ears corn-on-the-cob,; 1 cups grape tomatoes,; 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce; 3/4 cup Parmigiano-Reggiano cheese,; 1/2 cup chopped fresh cilantro; 1 small lime

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.

Servings

minutes
Prep Time

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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.

Fresh Fire-Roasted Corn Salad

Ingredients

Directions

Ingredients

Directions

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