Grilled Corn and Peppers

Fourth of July — or anytime during the summer — is a good time to enjoy this corn on the cob at your cookout. Everyone will love it! The onions and peppers add fantastic flavor to the sweet ears of corn.


8 servings


3 cups Italian salad dressing
8 large ears fresh corn, husked and cleaned
4 medium green peppers, julienned
4 medium sweet red peppers, julienned
2 medium red onions, sliced and separated into rings


Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes.

Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom.

Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently.

Additional Information

If you have any leftover corn, try it in the Corn with a Kick recipe.

Nutritional Information

One serving (prepared with fat-free Italian dressing) equals 145 calories, 1 g fat (0 saturated fat), 0 cholesterol, 452 mg sodium, 33 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 1/2 starch, 1 vegetable.

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