Ingredients51 m servings 136 cals
- Preheat grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
- Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
- Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.
Per Serving: 136 calories; 6.3 g fat; 15.7 g carbohydrates; 7 g protein; 16 mg cholesterol; 438 mg sodium. Full nutrition
ReviewsRead all reviews 3
8.5.16 Followed the recipe instructions, but I really don't understand why the corn was first boiled and then put on the grill to brown? Why not just completely grill the corn, getting more o...
I made this recipe to try and eat more vegetables. Also, it was my first taste of cilantro. It was fair. Probably, a vegetable lover would praise this. I will make this again to increase my lik...