Charred Corn Salad
Ingredients List
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6 ears freshly shucked corn
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1 medium green bell pepper, diced
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2 medium Roma (plum) tomatoes, diced
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¼ cup diced red onion
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½ bunch fresh cilantro, chopped, or more to taste
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2 teaspoons olive oil, or to taste
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salt and ground black pepper to taste
Instructions
Heat up the grill to medium heat and give the grate a light coating of oil.
Grill the corn on the preheated barbecue, turning it occasionally, until tender and slightly charred, about 10 minutes. Remove from the heat and allow it to cool for 5 to 10 minutes before handling.
Place the corn cob over a large bowl and carefully slice the kernels off with a knife, letting them fall into the bowl. Discard the cob and repeat with the remaining ears of corn.
Add the chopped bell pepper, tomatoes, onions, cilantro, olive oil, salt, and pepper. Toss everything together until well combined. Allow the mixture to sit for at least 30 minutes for the flavors to meld together.
Chef’s Tip
This salad can be stored in the fridge for several days in a tightly sealed container.
Nutritional Information (per serving)
| 103 | Calories |
| 3g | Fat |
| 20g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 103 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 0g | 2% |
| Sodium 43mg | 2% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 3g | 12% |
| Total Sugars 4g | |
| Protein 3g | 7% |
| Vitamin C 27mg | 29% |
| Calcium 11mg | 1% |
| Iron 1mg | 4% |
| Potassium 361mg | 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.
Evaluation :
5/5