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Roasted Fresh Corn & Tomato Salad

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Recipe

Very light and healthy vegetable salads.

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

24⅓ hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 each corn
fresh ears
* Camera
2 tablespoons olive oil
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1 pint cherry tomatoes
or grape tomatoes, halved
* Camera
¼ cup red onion
finely chopped
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3 tablespoons rice vinegar
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2 tablespoons olive oil
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½ teaspoon salt
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½ teaspoon black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
4 each corn
fresh ears
* Camera
3E+1 ml olive oil
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473 ml cherry tomatoes
or grape tomatoes, halved
* Camera
59 ml red onion
finely chopped
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45 ml rice vinegar
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3E+1 ml olive oil
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2.5 ml salt
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2.5 ml black pepper
freshly ground
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Directions

Remove husks and silks from corn.

Brush corn with 2 tablespoons olive oil.

For a charcoal grill, place corn on the grill rack directly over medium-hot coals.

Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning.

(For a gas grill, preheat grill.

Reduce heat to medium-high.

Place corn on grill rack over heat.

Cover and grill as above.)

When cool enough to handle, cut kernels off the cobs.

In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper.

Serve at room temperature, or cover and chill for up to 24 hours before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 8295% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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