1. preheat grill to medium - high brush corn with a little olive oil . Grill corn until lightly browned , turning often to cook evenly; when cool enough to handle cut corn from cobs
2. toss corn with tomatoes , cucumber green onions , pepper , jalapeno , cilantro , vinegar and the three tablespoon of olive oil season with salt and pepper toss and marinate at least 2 hours in the refrigerator before serving bring to room temperature to serve makes 8 servings
*hot chile peppers , such as jalapenos contain oils that can burn skin and eyes. Avoid direct contact as much as possible wear plastic gloves. if using bare hands wash hands well with soap and water.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 59 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 24.7mg||1 %|
|Potassium 662.3mg||17 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 23.7g|
|Protein 4.9g||7 %|
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Calories per serving: 173
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