Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The corn will blacken slightly as it grills, giving the dish a pleasant smoky quality.

Recipe by Cooking Light July 2008


Recipe Summary test

6 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • Lightly coat corn with cooking spray. Place corn on grill rack; grill 20 minutes, turning occasionally. Cool completely. Cut kernels from ears of corn; place in a medium bowl. Discard cobs.

  • Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle juice mixture over corn mixture; toss well. Cover and chill at least 30 minutes.

Nutrition Facts

76 calories; calories from fat 29%; fat 2.4g; saturated fat 0.3g; mono fat 0.9g; poly fat 1g; protein 2.3g; carbohydrates 14g; fiber 2.4g; iron 0.6mg; sodium 117mg; calcium 6mg.