Corn Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 485
- Total: 25 min
- Active: 20 min
Ingredients
Corn:
6 ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Salad:
3 Roma tomatoes, diced
3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro leaves, roughly chopped
Directions
- For the corn: Prepare a grill for medium-high heat.
- Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
- For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
- Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.