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Ingredients

6 ears corn 1 tomato, finely chopped 5 ounces Monterey Jack cheese, cut into small cubes 1 orange bell pepper, finely chopped ½ cucumber, finely chopped 2 tablespoons finely chopped cilantro 1 tablespoon balsamic vinegar 1 ½ teaspoons coarse sea salt freshly cracked black pepper to taste 1 pinch garlic powder, or to taste

Nutrition Info

136.2 calories carbohydrate: 15.7 g cholesterol: 15.8 mg fat: 6.3 g fiber: 2.3 g protein: 7 g saturatedFat: 3.5 g servingSize: - sodium: 437.6 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Preheat grill for medium heat and lightly oil the grate.
Bring a large pot of water to a boil. Add corn, cook until tender, about 6 minutes. Drain.
Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl, add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder, mix to combine.

8 servings

A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner.