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Fresh Corn Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 8 ears | corn, shucked |
| 6 | fresh tomatoes, chopped |
| 2 | cucumbers, peeled, seeded, and chopped |
| 2 | green onions, chopped |
| 1 | green sweet pepper, seeded and chopped |
| 1 | jalapeño, seeded and chopped |
| 1/4 cup | chopped fresh cilantro |
| 4 Tbsp | white balsamic vinegar |
| 3 Tbsp | evoo |
| 1. Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs. 2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeño, cilantro, vinegar, and the 3 Tbsp of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings. Use plastic gloves when chopping jalapeño. Per Serving: 176 calories | |
| 8 g | fat |
| 0 mg | cholesterol |
| 96 mg | sodium |
| 26 g | carb |
| 4 g | fiber |
| 5 g | protein |
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