6 ears freshly picked corn
1 Red or Green pepper, diced
2 tomatoes, diced
¼ cup diced red onion
½ bunch fresh cilantro-chopped
2 teaspoons olive oil, or to taste
Salt and ground black pepper to taste
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the red/green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavours to blend before serving.
(Per Serving-103 calories)
- Protein 3.4g
- Carbohydrates 19.7g
- Fat 2.8g
- Sodium 43.4mg