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Add a photoServings: 8
Ingredients
- 4 x Ears corn
- 4 x Tomatoes, seeded and diced
- 1 bn Green onions, thinly sliced
- 3/4 c. Feta cheese, crumbled
- 2 sprg fresh thyme
- 2 tsp S, fresh tarragon minced
- Â Â Fresh grnd black pepper, to taste
- 1Â 1/2 Tbsp. Ons, balsamic vinegar
- 2Â 1/2 Tbsp. Ons, extra virgin extra virgin olive oil
Directions
- Peel back husks on corn ears and remove silk. Pull husks back and soak corn in cool water for 30 min. Grill (preferably covered) on warm grill with hickory chips. Cook 10 min, turning corn after 5 min. Remove corn from grill, pull off husks and cut kernels from cob. Place kernels on large serving platter. Add in tomatoes, green onions and cheese and toss thoroughly.
- Remove thyme leaves from sprig and sprinkle thyme and tarragon over salad.
- Sprinkle with black pepper to taste. Mix balsamic vinegar and extra virgin olive oil and drizzle over salad. Nutr. Links: 0 1514 0 0 0 0 0 0 0
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 67 | |
| Calories from Fat 29 | 43% |
| Total Fat 3.35g | 4% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 165mg | 7% |
| Potassium 248mg | 7% |
| Total Carbs 7.28g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.15g | 2% |
| Protein 3.35g | 5% |
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