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Add a photoServings: 6
Ingredients
- 4 x ears fresh corn
- 4 med yellow squash
- 1/2 med sweet onion Vegetable cooking spray as needed
- 3 x poblano chile peppers
- 1 x garlic clove pressed
- 2 Tbsp. minced fresh basil
- 1 Tbsp. minced fresh oregano
- 1/2 tsp salt
- 1/2 tsp grnd cumin
Directions
- Remove husks from corn; cut squash in half lengthwise, and cut onion into 1/4-inch-thick slices. Coat corn, squash, and onion with cooking spray, and set aside.
- Grill chile peppers, covered with grill lid, over medium-high heat (350 to 400 degrees) 5 min on each side.
- Grill corn and onion, covered with grill lid, over medium-high heat 4 min on each side.
- Grill squash, cut-sides down, covered with grill lid, over medium-high heat 5 min; turn squash, and grill 2 more min.
- Cut corn kernels from cob. Chop vegetables, discarding chile pepper seeds; place corn kernels and vegetables in a large bowl. Toss with remaining ingredients.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 44 | |
| Calories from Fat 5 | 11% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 409mg | 12% |
| Total Carbs 9.46g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.97g | 3% |
| Protein 2.38g | 4% |
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