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Roasted Fresh Corn and Tomato Salad

This vegetable side salad is the perfect partner for grilled fish, pork or chicken.

Roasted Fresh Corn and Tomato Salad



  1. 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.
  2. 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.

Nutrition Facts (Roasted Fresh Corn and Tomato Salad)

    Per serving:
  • 149 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 207 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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