Grilled-Corn Salad
Top this salad with finely shredded cotija cheese. Can't find it? Parmesan makes a great substitute.
Source: Better Homes and Gardens
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Recipe Summary
Ingredients
Directions
Skillet Method:
Remove husks and silk from corn. Cut kernels from cobs. In a large skillet cook corn kernels in the 1 tablespoon oil over medium-high heat about 5 minutes or until corn is tender and golden brown, stirring often. Reduce heat as necessary to prevent corn from popping out of the skillet. Prepare salad as directed.
Nutrition Facts
Per Serving:
260 calories; fat 19g; cholesterol 9mg; saturated fat 2g; carbohydrates 24g; mono fat 11g; poly fat 2g; insoluble fiber 4g; sugars 7g; protein 7g; vitamin a 4373.1IU; vitamin c 1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 129mcg; sodium 138mg; potassium 521mg; calcium 121.2mg; iron 1.6mg.