Grilled Corn Salad

A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.

Step: 1

Preheat an outdoor grill for medium heat; lightly oil the grate.

Step: 2

Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.

Step: 3

Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Per Serving: 103 calories; protein 3.4g; carbohydrates 19.7g; fat 2.8g; sodium 43.4mg.

Product salad is one of the easiest salads to produce . It is more in body delight and water produce . As fruits can make natural sugar , you must have them for breakfast . The sugar in it will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll found the salads that may fuel weight loss.