Grilled Corn Salad

*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 


1 tablespoon olive oil
4 ears grilled corn OR 3 cups corn previously removed from cob
15 oz can black-eyed peas, drained and rinsed
1 medium tomato, chopped
2 green onions, finely chopped
2 tablespoons lime juice
1 to 2 tablespoons Kansas Style Dry Rub or Southwestern Style Seasoning Blend


  1. (If using corn already removed from the cob, skip to step 2)Remove corn from cob by placing a flat end on a cutting board and using a sharp knife to cut kernels from top down. Cut as close to the cob as possible to get most of the kernel.
  2. In a medium bowl, combine corn with remaining ingredients, seasoning to taste.
  3. Serve Chilled or at room temperature. 

Tami's Tip:
This is a great side for any grilled meal or a fish entree. 

Other recipes on this blog featuring corn removed from the cob:

Let’s Eat!
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