This grilled corn salad made with roasted corn, garden-fresh vegetables, and cilantro makes the perfect side dish for any BBQ or hot summer day. It will last several days when refrigerated in an airtight container.
Ingredients
- 6 ears freshly shucked corn
- 1 medium green bell pepper, diced
- 2 medium Roma (plum) tomatoes, diced
- ¼ cup diced red onion
- ½ bunch fresh cilantro, chopped, or more to taste
- 2 teaspoons olive oil, or to taste
- salt and ground black pepper to taste
Directions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
Step 3
Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
Step 4
Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 103 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat0g | 2% |
Sodium43mg | 2% |
Total Carbohydrate20g | 7% |
Dietary Fiber3g | 12% |
Total Sugars4g | |
Protein3g | |
Vitamin C27mg | 133% |
Calcium11mg | 1% |
Iron1mg | 4% |
Potassium361mg | 8% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this