Recipe Details
Ingredients
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6earsfreshly shucked corn
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1mediumgreen bell pepper, diced
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2mediumRoma (plum) tomatoes, diced
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¼cupdiced red onion
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½bunchfresh cilantro, chopped, or more to taste
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2teaspoonsolive oil, or to taste
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salt and ground black pepper to taste
Cooking Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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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.
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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.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories103 | |
| % 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 |
|
| Vitamin C 27mg |
133% |
| 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.
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