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Prep Time:30 minsTotal Time:30 minsServings:10Yield:10 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:10Yield:10 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:10
Servings:
10
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4ears corn, husked1cupchopped jarred roasted red peppers, liquid in the jar reserved2tablespoonsextra-virgin olive oil2tablespoonssherry vinegar plus 2 teaspoons, divided1 ¼teaspoonsAleppo pepper, divided½teaspoonchopped fresh summer savory or oregano2 ¼poundsheirloom tomatoes¾teaspoonflaky sea salt½cupcrumbled queso fresco
Cook Mode(Keep screen awake)
Ingredients
4ears corn, husked
1cupchopped jarred roasted red peppers, liquid in the jar reserved
2tablespoonsextra-virgin olive oil
2tablespoonssherry vinegar plus 2 teaspoons, divided
1 ¼teaspoonsAleppo pepper, divided
½teaspoonchopped fresh summer savory or oregano
2 ¼poundsheirloom tomatoes
¾teaspoonflaky sea salt
½cupcrumbled queso fresco
DirectionsPreheat grill to medium-high.Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2 teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo pepper and savory (or oregano).Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco and the remaining 1/4 teaspoon Aleppo pepper.Originally appeared: EatingWell Magazine, July/August 2019
Directions
Preheat grill to medium-high.Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2 teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo pepper and savory (or oregano).Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco and the remaining 1/4 teaspoon Aleppo pepper.
Preheat grill to medium-high.
Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
Cut the kernels from the cobs. Combine in a medium bowl with roasted red peppers, 2 teaspoons of the liquid from the jar, oil, 2 tablespoons vinegar, 1 teaspoon Aleppo pepper and savory (or oregano).
Slice tomatoes. Toss with salt and the remaining 2 teaspoons vinegar in a large bowl. Arrange the tomatoes on a platter and top with the corn salsa, queso fresco and the remaining 1/4 teaspoon Aleppo pepper.
Originally appeared: EatingWell Magazine, July/August 2019
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Nutrition Facts(per serving)104Calories5gFat13gCarbs3gProtein
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.
