I have also been trying to eat more healthy as well. Shaun T (creator of T25) passed on this recipe on his Facebook page and I tried it once and was hooked! I make it almost every other week! You can add other ingredients like sundried tomatoes, bacon, chicken or basil!
Here it is!
Grilled Corn and Jalapeño Salad
This recipe gives grilled corn bold flavor by adding zesty jalapeño, cilantro, and feta.
Total Time: 30 min.
Prep Time: 10 min.
Cooking Time: 20 min.
Yield: 4 servings
Prep Time: 10 min.
Cooking Time: 20 min.
Yield: 4 servings
Ingredients:
4 ears of corn, husks removed
1 Tbsp. + 1 tsp. olive oil, divided use
1 medium jalapeño
¼ medium red onion, chopped
¼ cup crumbled feta cheese
¼ cup fresh cilantro, chopped
1 Tbsp. apple cider vinegar
Sea salt and ground black pepper (to taste; optional)
4 ears of corn, husks removed
1 Tbsp. + 1 tsp. olive oil, divided use
1 medium jalapeño
¼ medium red onion, chopped
¼ cup crumbled feta cheese
¼ cup fresh cilantro, chopped
1 Tbsp. apple cider vinegar
Sea salt and ground black pepper (to taste; optional)
Preparation:
1. Preheat grill to medium.
2. Bring large pot of water to boil; add corn. When water returns to a boil, remove corn.
3. Brush corn with 1 tsp. oil. Place corn and jalapeño on grill, turning frequently, for about 4 minutes, or until corn kernels are lightly browned and jalapeño is browned but not charred. Remove from grill.
4. When corn is cool enough to handle, slice kernels off the cob; place kernels in a medium serving bowl, discard cob.
5. Slice jalapeno in half, discard seeds, and finely chop.
6. Add jalapeno, onion, cheese, cilantro, remaining 1 Tbsp. oil, vinegar, salt (if desired), and pepper (if desired) to corn; toss gently to blend.
1. Preheat grill to medium.
2. Bring large pot of water to boil; add corn. When water returns to a boil, remove corn.
3. Brush corn with 1 tsp. oil. Place corn and jalapeño on grill, turning frequently, for about 4 minutes, or until corn kernels are lightly browned and jalapeño is browned but not charred. Remove from grill.
4. When corn is cool enough to handle, slice kernels off the cob; place kernels in a medium serving bowl, discard cob.
5. Slice jalapeno in half, discard seeds, and finely chop.
6. Add jalapeno, onion, cheese, cilantro, remaining 1 Tbsp. oil, vinegar, salt (if desired), and pepper (if desired) to corn; toss gently to blend.
Nutritional Information (per serving):
Calories: 192 Fat: 7 g Saturated Fat: 2 g Cholesterol: 8 mg Sodium: 183 mg Carbohydrate: 31g Fiber: 4 g Sugar: 6 g Protein: 6 g
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