Summer Corn Salad

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Summer Corn Salad

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

Roasted corn salad can be eaten as a side dish or used as a garnish on grilled meats. This fabulous summer salad is refreshing, crunchy, and spicy.

Ingredients

• 4 ears of corn, peeled and silk removed
• 1 Anaheim chili pepper, seeded and diced
• 1/4 cup diced red onion
• 2 plum tomatoes, diced
• 1 tablespoon fresh cilantro, chopped
• 1 lime, juice
• pinch of Aleppo or red pepper flakes

Instructions

1. Roast the corn under a broiler until brown, about 5 minutes, turning every few minutes so it roasts evenly. Allow to cool.
2. Remove the kernels from the corn
3. Place the corn in a bowl with the other ingredients and stir well.
4. Serve over a bed of kale or on top of your favorite grilled dish

Nutrition Facts

Calories

92.73

Fat

1.29 g

Sat. Fat

0.3 g

Carbs

20.55 g

Fiber

2.84 g

Net carbs

17.71 g

Sugar

7.45 g

Protein

3.35 g

Sodium

62.68 mg

Cholesterol

0 mg

If you don’t want to use green beans you can top with steamed broccoli.

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