Ingredients
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2 Roma tomatoes, chopped
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⅓ cup chopped red onion
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¼ cup chopped cilantro
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3 tablespoons lime juice
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½ teaspoon cumin
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4 ears corn, husk and silk removed
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2 jalapeno peppers, halved and seeded
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2 tablespoons olive oil
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salt and pepper to taste
Directions
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Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
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Preheat an outdoor grill to medium heat and lightly oil the grate.
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Coat corn and jalapeno peppers with olive oil.
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Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
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Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.
Nutrition Facts (per serving)
108 | Calories |
5g | Fat |
15g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 108 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Sodium 39mg | 2% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 3g | 5% |
Vitamin C 16mg | 18% |
Calcium 13mg | 1% |
Iron 1mg | 4% |
Potassium 325mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.