- 4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed
- 1 onion (8 oz.), peeled and cut crosswise into 1/2-inch-thick slices
- 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and halved
- 6 ounces fresh jalapeño chilies (about 8), rinsed, stemmed, seeded, and halved
- About 1 tablespoon olive oil
- 2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, and chopped
- 2 cloves garlic, peeled and minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon ground cumin
- calories 23
- caloriesfromfat 27 %
- protein 0.7 g
- fat 0.7 g
- satfat 0.1 g
- carbohydrate 4.3 g
- fiber 0.8 g
- sodium 4 mg
- cholesterol 0.0 mg
How to Make It
Rub corn, onion, bell pepper, and jalapeños lightly all over with olive oil. Place on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning corn occasionally and other vegetables once, until slightly charred all over, about 5 minutes total for jalapeños, 8 to 10 minutes for other vegetables. Remove to a board as done; let cool. Cut corn kernels from cobs, chop onion and bell pepper, and mince jalapeños.
Meanwhile, in a bowl, combine tomatoes, garlic, cilantro, lime juice, and cumin. Stir in grilled vegetables and add salt to taste.
Nutritional analysis per 1/4 cup.