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Nutrition Facts
Serving Size 200 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 120
% Daily Value*
Total Fat 49 g 75%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 260 mg 11%
Total Carbohydrate 28 g 9%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 4 g
Vitamin A 8% • Iron 4%
Vitamin C 40% • Calcium 2%
*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.

Summer Fiesta Grilled Corn Salad

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Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 non-stick cooking spray
4 corn on the cob, fresh or frozen
1/4 cup(s) canola oil
1 Tsp fajita spice
12 Oz medium pico de gallo
6 Oz avocado, peeled, cored and diced
1 lime, juiced
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Instructions

1
Spray grill rack with non-stick cooking spray.
2
Heat charcoal or gas grill to 375°F.
3
If using frozen corn, place corn cobs in a microwave-safe baking dish and cover with plastic wrap. Microwave on high power for 3 minutes.
4
Brush each ear of corn with canola oil and sprinkle with fajita seasoning.
5
Grill the corn on the hot grill for 8 minutes, turning the ears every 2 minutes until all sides are grilled and slightly brown.
6
Cut the grilled corn off of the cobs and place in a large salad bowl.
7
Add the of pico de gallo, chopped avocado and lime juice to the grilled corn and toss to coat all ingredients.

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