Grilled Corn and Tomato Salad

Grilled Corn and Tomato Salad

Serves 4

Anytime you have the grill warmed up, throw on some extra corn-on-the-cob to make this refreshing and easy summer side dish. It's a great complement to any outdoor party or barbecue.

  • 4 ears grilled corn on the cob
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon chipotle chile powder, (optional)
  • 3 tablespoons chopped cilantro
You must be signed in to use shopping lists. Sign in or create account

Cut the corn off the cob by holding the corn lengthwise on a cutting board and slicing the kernels off carefully with a sharp knife, taking care to not cut any of the cob off with the corn. (You should have about 3 cups of kernels.) Combine the corn with the tomatoes, red onions, and jalapeño peppers in a large bowl. Toss with oil, lime juice, salt and pepper. Stir in the chipotle chile powder, if using. Fold in the chopped cilantro and serve.

Nutritional Info: 
Per Serving:150 calories (45 from fat), 5g total fat, 1g saturated fat, 260mg sodium, 27g carbohydrate (3g dietary fiber, 10g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion