Try this Roasted Corn Salad recipe, or contribute your own.
Suggest a better descriptionPeel back husks on corn ears and remove silk. Pull husks back and soak corn in cold water for 30 minutes. Grill (preferably covered) on hot grill with hickory chips. Cook 10 minutes, turning corn after 5 minutes. Remove corn from grill, pull off husks and cut kernels from cob. Place kernels on large serving platter. Add tomatoes, green onions and cheese and toss thoroughly. Remove thyme leaves from sprig and sprinkle thyme and tarragon over salad. Sprinkle with black pepper to taste. Mix balsamic vinegar and olive oil and drizzle over salad. =AD=AD=AD=AD=AD Nutr. Links: 0 1514 0 0 0 0 0 0 0 Per serving: 117 Calories; 7g Fat (51% calories from fat); 4g Protein; 12g Carbohydrate; 9mg Cholesterol; 133mg Sodium Recipe by: Plain Dealer/July 24, 1996 Posted to FOODWINE Digest 02 Jul 97 by "McNamara, Kelly"
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 44 | ||
Calories from Fat: 5 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.7mg | 0 % | |
Potassium 139.1mg | 4 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 8.3g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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