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| (Image credit: molly) |
This mid year salad of grilled corn, red pepper, and sun-dried tomatoes is inconceivable served warm or at room temperature. It has lots of flavor!
Prep: 35 mins
Cook: 8 mins
Complete: 43 mins
Servings: 8
Yield: 8 servings
Ingredients
- 6 ears white corn, husked and cleaned
- 3 tablespoons relaxed butter
- ⅓ cup new lime juice
- ½ red toll pepper, diced
- 4 sun-dried tomatoes (not stuffed there of psyche), into little pieces
- 1 tablespoon authentic salt, or to taste
- 1 teaspoon broke dim pepper
- 2 tablespoons cut new parsley
- 2 tablespoons garlic powder
Directions
Stage 1
Preheat an outdoors grill for medium-focused energy.
Stage 2
Grill corn on preheated grill until the parts are fragile and have sautéed in spots, close to 8 minutes. Set aside to until satisfactorily cool to manage.
Stage 3
Whisk together the mellowed spread and lime juice in a gigantic bowl. Remove the pieces from the corn and spot into the bowl close by the red pepper and sun-dried tomatoes. Season with parsley, garlic powder and salt pepper. Toss until overall around joined.
Nutrition Facts
Per Serving: 146 calories; protein 4.2g; carbs 24g; fat 5.7g; cholesterol 11.4mg; sodium 789.4mg.
Preheat an outdoors grill for medium-focused energy.
Stage 2
Grill corn on preheated grill until the parts are fragile and have sautéed in spots, close to 8 minutes. Set aside to until satisfactorily cool to manage.
Stage 3
Whisk together the mellowed spread and lime juice in a gigantic bowl. Remove the pieces from the corn and spot into the bowl close by the red pepper and sun-dried tomatoes. Season with parsley, garlic powder and salt pepper. Toss until overall around joined.
Nutrition Facts
Per Serving: 146 calories; protein 4.2g; carbs 24g; fat 5.7g; cholesterol 11.4mg; sodium 789.4mg.
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