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A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It’s the perfect side dish for a barbeque or Mexican dinner.
Ingredients
- 6 ears corn
- 1 tomato, finely chopped
- 5 ounces Monterey Jack cheese, cut into small cubes
- 1 orange bell pepper, finely chopped
- ½ cucumber, finely chopped
- 2 tablespoons finely chopped cilantro
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons coarse sea salt
- freshly cracked black pepper to taste
- 1 pinch garlic powder, or to taste (Optional)
Directions
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
Step 3
Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
Step 4
Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 136 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 18% |
| Cholesterol16mg | 5% |
| Sodium438mg | 19% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber2g | 8% |
| Total Sugars4g | |
| Protein7g | |
| Vitamin C35mg | 175% |
| Calcium142mg | 11% |
| Iron5mg | 26% |
| Potassium309mg | 7% |
*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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source by allrecipe
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