4.0 – 1 reviews • Low-Fat
| Level: |
Easy |
| Total: |
1 hr 10 min |
| Active: |
30 min |
| Yield: |
about 4 cups |
Ingredients
- 4 ears corn, shucked
- 1 English cucumber, diced
- 1 small red bell pepper, diced
- Kosher salt
- 2 cups apple cider vinegar
- 1/2 cup sugar
- 1 tablespoon mustard seeds
- 1/2 teaspoon ground turmeric
- 3 scallions, sliced
Instructions
- Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels.
- Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels.
- Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
238 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
50 g |
| Dietary Fiber |
3 g |
| Sugar |
34 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
820 mg |
