Ingredients
- ¼ cup balsamic vinegar
- ¼ cup balsamic vinegar
- Olive oil, to taste
- 2 ears of corn, shucked, silks removed
- Sea salt and pepper
- 1 basket cherry tomatoes stems removed, quartered
- 1 scallion, ends trimmed, green and white parts finely chopped
- ¼ cup Italian parsley leaves roughly chopped
- ¼ cup red onion peeled, finely chopped
- 1 medium-sized avocado, pitted, peeled, roughly chopped
- Nutritional Information
Nutritional analysis per serving (4 servings)
207 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 17 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
- In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
- Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
- Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.
20 minutes
Dining and Cooking