Heirloom tomato and grilled corn salad
Explore the vibrant flavors of heirloom tomatoes and charred grilled corn in this refreshing summer salad. Bursting with freshness and sweetness, it's a delightful feast for your taste buds.
Ingredients:
- 6 ears corn, husked
- 4 cups tomatoes, chopped coarsely ( you can also use cherry tomatoes and halve or quarter them)
- 1/2 cup Vidalia onion, diced
- 1/2 cup Parsley ( flat leafed or curly) chopped
- 1/2 jalapeno pepper, minced
- 1/2 cup Good olive oil
- juice of one lime
- Kosher or sea salt, to taste
- Ground black pepper, to taste
Instructions:
- Coat the peeled corn with a small amount of olive oil, salt, and pepper. Cook on an outdoor grill and rotate until some kernels have slight charring.
- Using a knife, separate the kernels from the cobs. Use the back of the knife blade to scrape off the remaining juice. Transfer to a medium bowl.
- Combine all the other diced and finely chopped components with the corn in the bowl.
- Prepare a vinaigrette using olive oil and lime juice; adjust seasoning with salt and pepper. Drizzle over the bowl of ingredients and toss well.
Summary:
- Calories: 1658 kcal
- Fat: 118 g
- Protein: 28 g
- Carbs: 156 g
- Potassium: 3474 mg
- Magnesium: 327 mg