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Ingredientes
- 4 x ears corn husked
- 5 Tbsp. extra-virgin extra virgin olive oil more or possibly less Salt to taste Freshly-grnd black pepper to taste
- 1/2 tsp finely-chopped garlic
- 1/2 c. diced red onion
- 2 x ripe plum tomatoes seeded, and cut into 1/4" dice
- 1 x ripe avocado half peeled, diced, and tossed with
- 1 Tbsp. fresh lime juice
- 1 tsp finely-minced jalapeno
- 1 Tbsp. fresh lime juice
- 1 Tbsp. minced flat-leaf parsley
Direcciones
- Preheat grill. Brush corn with some of the extra virgin olive oil; cook over high heat, turning occasionally, till all sides are well grilled, about 10 min. Remove to a plate; sprinkle with salt and pepper.
- When cold sufficient to handle, cut kernels off cobs; place in a bowl. Combine with all the remaining ingredients. Serve at room temperature.
- This recipe yields 4 c..
- Comments: To remove corn from the cob, lay it flat on a cutting surface and cut off the kernels close to the cob with a large knife.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 150 | 91% |
| Total Fat 16.97g | 21% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 113mg | 3% |
| Total Carbs 3.8g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.14g | 1% |
| Protein 0.53g | 1% |
