Grilled Corn and Chipotle Pepper Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 216
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 477
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper
Directions
- Preheat the grill to medium.
- Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
- Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.