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Fresh Corn Salad

Makes: 8 servings

Prep 25 mins Grill 10 mins to 15 mins Chill 2 hrs

Ingredients

8 ears corn, shucked
6 fresh tomatoes, chopped
2 cucumbers, peeled, seeded, and chopped
2 green onions, chopped
1 green bell pepper, seeded and chopped
1 jalapeno, seeded and chopped*
1/4 cup chopped cilantro
4 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil

Directions

1. Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.

2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeno, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.

From the Test Kitchen*

Hot chile peppers, such as jalapenos, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.

Nutrition Facts (Fresh Corn Salad)

Servings Per Recipe 8,
cal. (kcal) 178,
Fat, total (g) 8,
sat. fat (g) 1,
carb. (g) 26,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 1,
fiber (g) 4,
sugar (g) 8,
pro. (g) 5,
vit. A (IU) 1263,
vit. C (mg) 35,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 69,
sodium (mg) 96,
Potassium (mg) 633,
calcium (mg) 30,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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