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Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Active Time:25 minsTotal Time:25 minsServings:10Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:10
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3large ears corn, husked2(1/2-inch-thick) slices red onion1poblano pepper, halved and seeded1jalapeño pepper, halved and seeded, if desired¼cupchopped fresh cilantro2tablespoonslime juice1tablespoonavocado oil½teaspoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
3large ears corn, husked
2(1/2-inch-thick) slices red onion
1poblano pepper, halved and seeded
1jalapeño pepper, halved and seeded, if desired
¼cupchopped fresh cilantro
2tablespoonslime juice
1tablespoonavocado oil
½teaspoonkosher salt
DirectionsPreheat grill to medium-high.Oil the grill (see Tip). Grill corn, turning a few times, until charred in spots, 8 to 10 minutes. Grill onion, poblano and jalapeño, turning once, until charred in spots, 4 to 5 minutes.Cut corn from the cobs (see Tip); dice the onion and poblano. Finely chop the jalapeño. Transfer the vegetables to a medium bowl. Add cilantro, lime juice, oil and salt; stir to combine.TipTo oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)Learnhow to cut kernels off the cob, according to our test kitchen.Originally appeared: EatingWell.com, June 2023
Directions
Preheat grill to medium-high.Oil the grill (see Tip). Grill corn, turning a few times, until charred in spots, 8 to 10 minutes. Grill onion, poblano and jalapeño, turning once, until charred in spots, 4 to 5 minutes.Cut corn from the cobs (see Tip); dice the onion and poblano. Finely chop the jalapeño. Transfer the vegetables to a medium bowl. Add cilantro, lime juice, oil and salt; stir to combine.TipTo oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)Learnhow to cut kernels off the cob, according to our test kitchen.
Preheat grill to medium-high.
Oil the grill (see Tip). Grill corn, turning a few times, until charred in spots, 8 to 10 minutes. Grill onion, poblano and jalapeño, turning once, until charred in spots, 4 to 5 minutes.
Cut corn from the cobs (see Tip); dice the onion and poblano. Finely chop the jalapeño. Transfer the vegetables to a medium bowl. Add cilantro, lime juice, oil and salt; stir to combine.
Tip
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Learnhow to cut kernels off the cob, according to our test kitchen.
Originally appeared: EatingWell.com, June 2023
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Nutrition Facts(per serving)44Calories2gFat7gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
