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Grilled Corn Salad

Deborah, Taste and Tell
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

4

ears fresh corn, shucked

1/2 cup

diced red bell pepper

3/4 cup

halved grape or cherry tomatoes

2 tbsp

thinly sliced green onions

1/2

to 1 chipotle chile, canned in adobo sauce, minced (seeds removed for less heat)

1 tbsp

fresh lime juice

2 tsp

vegetable oil

1/4 tsp

sugar

1/4 tsp

salt

1/4 tsp

ground cumin