Grilled Corn Salad

Grilled Corn Salad
  • 4 servings
  • 1:00 Preparation
  • 0:10 Cooking
  • 1:10 Total Time


Add all
  • 6

    Quebec ears of corn

  • choped chili pepper to taste

  • flat leaf parsley to taste

  • sufficient quantity, cooked large shrimp


Fold back husks, leaving them attached at the base.

Remove silk.

Fold husks back up and tie into place with butcher’s twine.

Soak ears in water for 1 hour.

Drain and dry ears of corn.

Preheat barbecue to medium.

Lay ears on grill, cover and cook 10 min. or so, turning regularly.

Cool 3 - 4 minutes, and remove kernels with a knife.

Transfer kernels to a shallow bowl, add chili pepper, parsley and shrimp.

Source: Chef Caroline McCann

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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