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Chef Matt Louis' Summer Beach Corn Salad

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    15 minutes


4 ears of corn, husks removed
2 on the vine tomatoes
8 oz. Taste of Inspirations Mango Coconut Habanero Sauce
4 oz. feta crumbles
1 fresh lime, cut in half
Chef Matt Louis' Summer Beach Corn Salad


This recipe comes to us from chef Matt Louis, one of our Chef's Table partners.
1. On a medium grill, cook corn until hot, softened and lightly charred. If possible, keep the grill lid down to help with more even cooking and capturing the smoky flavor.
2. Chop tomatoes small and mix with sauce in a bowl.
3. Remove corn from grill and toss in mixing bowl with sauce and tomato mixture.
4. Transfer to serving bowl and cover with feta, spoon more sauce over top and squeeze fresh lime juice over the whole mixture. Serve with Hannaford Handcrafted Steakhouse Beef Kabobs or Garlic Teriyaki Beef Kabobs.


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 290 kcal (15%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 6 g (30%)
Cholesterol 25 mg (8%)
Sodium 510 mg (21%)
Total Carbohydrates 50 g (17%)
Dietary Fiber 4 g (16%)
Protein 8 g (13%)
Vitamin A 0 IU (0%)
Vitamin C 0 mg (0%)
Calcium 167 mg (13%)
Iron 1 mg (6%)