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Nutrition Facts
Serving Size 327 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 270
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 200 mg 8%
Total Carbohydrate 46 g 15%
Dietary Fiber 9 g 36%
Sugars 16 g
Protein 14 g
Vitamin A 20% Iron 15%
Vitamin C 40% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Sweet Corn and Tomato Salad
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

12 mini corn cobs
1/4 cup(s) canola oil
1 Pt cherry tomatoes, halved
1 bunch basil, cut into fine strips
1 large Large Hass avocado, cubed
1/2 cup(s) Marcona almonds
1/4 cup(s) H-E-B® Queso Fresco, crumbled
1/4 Tsp kosher salt
1/4 Tsp black pepper
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Instructions

1
Heat grill on medium; brush corn with 1/2 of oil, and grill on each side to mark; when cool, cut kernels from cobs.
2
In a large bowl, combine corn, tomatoes, basil, avocado and almonds; drizzle with remaining oil, salt and pepper.
3
Garnish with queso fresco, and chill until ready to serve.

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