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This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.
Ingredients
- 2 ears corn on the cob, husks and silk removed
- 2 tomatoes, chopped
- 2 avocados – peeled, pitted, and diced
- ½ bunch cilantro, stems cut off and leaves chopped
- 1 white onion, chopped
- 3 tablespoons chopped garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- kosher salt to taste
Directions
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
Step 3
Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 11% |
| Sodium82mg | 4% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber6g | 23% |
| Total Sugars4g | |
| Protein3g | |
| Vitamin C19mg | 95% |
| Calcium29mg | 2% |
| Iron1mg | 5% |
| Potassium596mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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