| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 ears fresh corn
- 4 green chiles
- 1 red pepper
- 1 red onion
- 1/2 cup chopped cilantro leaves
- 1 lime, juiced
- Olive oil
- Salt
- Garlic powder
Instructions
- Preheat a grill to 350 degrees F.
- Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles.
- Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 210 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 655 mg |
Reviews
Made this recipe as a side dish to chicken. It was cool, refreshing and light, very tasty. My husband and I just couldn’t stop eating it. I bet it goes well with any meat. I used some left over grilled corn on the cob, and I cut the recipe in half but it still was a hit with us. And it’s pretty easy to make too.
Made this for a summer dinner party and people just raved over it! The corn was sweet and crunchy, and all the flavors of the other veggies came through brightly. Nice and refreshing, and fairly easy (just a bit of prep with all the chopping). Will definitely make it again.