(Serves 4)
PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
1 tablespoon olive oil, plus more for grates
3 ears corn, husks and silk removed
1 beefsteak tomato (10 ounces), cored, halved and cut into 1/2-inch pieces
1 orange bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
2 scallions, thinly sliced
1 to 2 tablespoons red-wine vinegar
Coarse salt and ground pepper
Heat grill to high; lightly oil grates. Place corn on grill. Cover and cook, turning occasionally, until tender and slightly charred, 8 minutes to 10 minutes. When cool enough to handle, cut off tip of one ear of corn and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. Repeat with remaining corn.
To bowl, add tomato, bell pepper, scallions, vinegar and oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Per serving: 111 calories; 4.5 grams fat (0.6 grams saturated fat) 3.2 grams protein; 18.1 grams carbohydrates; 3.3 grams fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.