Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
2ears of corn (291g after sliced off)
1cupcherry tomatoes, halved (90 g)
1small peach, diced (mango and pineapple work great too!) (130 g)
1jalapeño, diced (25 g)
1/2cupgreen onions, chopped (20 g)
1/2cupcilantro, chopped (25 g)
3-4radishes, chopped (35 g)
1Tbspred wine vinegar (or a fruit-infused clear balsamic is delicious!)
1lime, juiced (15 g)
1/2Tbspolive oil (7 g)
salt and pepper to taste
You can grill your corn using your favorite method. OR I like to cheat and simply char the outside of my corn over the open flame of my stove (carefully, with metal tongs.) If you want your corn more tender, cook it first. My preferred method is to microwave in the husk (or wrapped in a paper towel for four minutes. After it’s cooked, use your metal tongs to char it over the open flame of your stove.
Set the corn aside to cool while you get everything else chopped.
Slice your corn off the cob and add all ingredients to a large bowl.
Toss well and season to taste! Enjoy piled on top of any grilled protein, or simply tossed into greens, or as a dip with chips! This makes a perfect summer side.
MFP: Lillie Eats and Tells Charred Corn and Peach Salad*Peaches are EVERYTHING to me when they’re finally in season. But when they’re gone, they’re gone. *CRYING. But since we grill all year, we’ll still enjoy sides like this, and just swap in fruit we can find like mango, or pineapple.Vinegar: I use a clear balsamic vinegar I find at Trader Joe’s called “White Modena” but any vinegar that you like the taste of, will work! For something special, I love to use a fresh, fruity vinegar from Baker and Olive like the lemon or peach white balsamic.
Serving: 160g or 1/4th the recipeFiber: 2.6gCalories: 99kcalFat: 2.4gProtein: 2.3gCarbohydrates: 18.9g