Ingredients
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2 ears corn on the cob, husks and silk removed
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2 tomatoes, chopped
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2 avocados - peeled, pitted, and diced
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½ bunch cilantro, stems cut off and leaves chopped
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1 white onion, chopped
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3 tablespoons chopped garlic
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2 tablespoons olive oil
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2 tablespoons red wine vinegar
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kosher salt to taste
Directions
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Preheat grill for medium heat and lightly oil the grate.
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Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
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Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.
Nutrition Facts (per serving)
| 198 | Calories |
| 15g | Fat |
| 17g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 2g | 11% |
| Sodium 82mg | 4% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 6g | 23% |
| Total Sugars 4g | |
| Protein 3g | 7% |
| Vitamin C 19mg | 21% |
| Calcium 29mg | 2% |
| Iron 1mg | 5% |
| Potassium 596mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
