Ingredients
2
2 servings
- •2 ears fresh corn
- •1 cup quartered cherry tomatoes
- •1 small red onion, diced
- •1 medium jalapeno pepper, diced
- •1 medium lime, juiced
- •1 tablespoon extra-virgin olive oil
- •1 teaspoon ground cumin
- •1 teaspoon paprika
- •salt to taste
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
- Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
- Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.
Nutritional Facts
Per 2 servings
- Calories: 187
- Carbohydrate: 29g
- Fat: 9g
- Fiber: 6g
- Protein: 5g
- Sugar: 5g
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