Grilled Corn Salad With Tomato and Basil

Yield: 4 (Serving size: 1 cup)
Source: Cooking Light magazine - July/August 1996 p 128


1 1/2 teaspoons olive oil
4 ears corn
2 tablespoons fresh lime juice
1 1/2 teaspoons olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup diced seeded tomato
1 cup diced seeded peeled cucumber
1/2 cup thinly sliced fresh basil


  1. Brush 1 1/2 teaspoons oil over corn. Prepare grill or broiler. Place corn on grill rack or broiler pan; cook 20 minutes or until corn is lightly browned, turning every 5 minutes. Let cool; cut kernels from cobs to measure 2 cups.
  2. Combine lime juice and next 5 ingredients (lime juice through garlic powder) in a medium bowl; stir well. Add corn, tomato, cucumber, and basil; stir well.


Healthy Units: 2.5 servings
Calories: 137 Fat: 5g Carbohydrates: 25g Cholesterol: 0mg Sodium: 312mg Protein: 3g Fiber: 4g

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