Close
Photo: Jenny Huang
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4corn, husked1tablespooncanola oil¼cupcoconut vinegar (see Tip) or cider vinegar2tablespoonsgranulated sugar1tablespoonginisang bagoong or fish sauce (see Tip)¼teaspoonsalt¼teaspoonground pepper2plum tomatoes, diced1mediumonion, diced1mediumgreen bell pepper, diced1jalapeño pepper, minced1teaspoonchopped peeled fresh ginger
Cook Mode(Keep screen awake)
Ingredients
4corn, husked
1tablespooncanola oil
¼cupcoconut vinegar (see Tip) or cider vinegar
2tablespoonsgranulated sugar
1tablespoonginisang bagoong or fish sauce (see Tip)
¼teaspoonsalt
¼teaspoonground pepper
2plum tomatoes, diced
1mediumonion, diced
1mediumgreen bell pepper, diced
1jalapeño pepper, minced
1teaspoonchopped peeled fresh ginger
DirectionsPreheat oven to 425°F.Place corn on a rimmed baking sheet and coat with oil. Roast until lightly browned, 15 to 20 minutes. Transfer to a cutting board to cool.Whisk vinegar, sugar, ginisang bagoong (or fish sauce), salt and pepper in a large bowl.Cut the kernels from the cobs. Add to the dressing along with tomatoes, onion, bell pepper, jalapeño and ginger. Toss to combine.TipsMade from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.Ginisang bagoong, a fermented seafood paste, is part of a family of Filipino secret-weapon condiments. It gets its brown hue from sautéed garlic and onion. You can use fish sauce instead for a similar vibe.Originally appeared: EatingWell Magazine, July/August 2021
Directions
Preheat oven to 425°F.Place corn on a rimmed baking sheet and coat with oil. Roast until lightly browned, 15 to 20 minutes. Transfer to a cutting board to cool.Whisk vinegar, sugar, ginisang bagoong (or fish sauce), salt and pepper in a large bowl.Cut the kernels from the cobs. Add to the dressing along with tomatoes, onion, bell pepper, jalapeño and ginger. Toss to combine.TipsMade from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.Ginisang bagoong, a fermented seafood paste, is part of a family of Filipino secret-weapon condiments. It gets its brown hue from sautéed garlic and onion. You can use fish sauce instead for a similar vibe.
Preheat oven to 425°F.
Place corn on a rimmed baking sheet and coat with oil. Roast until lightly browned, 15 to 20 minutes. Transfer to a cutting board to cool.
Whisk vinegar, sugar, ginisang bagoong (or fish sauce), salt and pepper in a large bowl.
Cut the kernels from the cobs. Add to the dressing along with tomatoes, onion, bell pepper, jalapeño and ginger. Toss to combine.
Tips
Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It’s a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.
Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.
Ginisang bagoong, a fermented seafood paste, is part of a family of Filipino secret-weapon condiments. It gets its brown hue from sautéed garlic and onion. You can use fish sauce instead for a similar vibe.
Originally appeared: EatingWell Magazine, July/August 2021
Rate ItPrint
Nutrition Facts(per serving)185Calories7gFat32gCarbs5gProtein
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.
