Ensaladang mais (grilled corn salad)

Indulge in the delightful flavors of Ensaladang Mais, a tantalizing grilled corn salad bursting with freshness and zest. Perfect for a summer feast!

Ingredients:

• 4 corn, husked
• 1 tablespoon canola oil
• ¼ cup coconut vinegar (see Tip) or cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon ginisang bagoong or fish sauce (see Tip)
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2 plum tomatoes, diced
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 jalapeño pepper, minced
• 1 teaspoon chopped peeled fresh ginger

Instructions:

1. Heat up the oven to 425°F.
2. Lay the corn on a baking sheet with edges and drizzle oil over them. Cook in the oven until slightly golden, for about 15 to 20 minutes. Move the corn to a cutting board to cool down.
3. Beat together vinegar, sugar, ginisang bagoong (or fish sauce), salt, and pepper in a big bowl.
4. Remove the kernels from the corn cobs. Mix them with the prepared dressing, tomatoes, onion, bell pepper, jalapeño, and ginger. Mix well to blend.

Summary:

• Calories: 687 kcal
• Fat: 20 g
• Protein: 18 g
• Carbs: 125 g
• Potassium: 1913 mg
• Magnesium: 226 mg