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Grilled Corn & Tomato Salad

Ingredients

1 Tbsp. olive oil
3 fresh ears of corn
1 Tbsp. fresh lime juice
1/8 tsp. garlic powder
1 chopped red onion
2 cloves garlic minced
1/8 tsp. ground black pepper
1/8 tsp. sea salt
1 cup diced, seeded tomatoes
1 cup seeded, peeled cucumber
1/4 cup cilantro

Instructions

Heat the grill. Brush 1-1/2 teaspoons of oil over the corn. Place corn on grill and cook for 20 minutes or until corn is lightly browned, turning every five minutes. Let cool; cut kernels from
cobs. [For a sweeter grilled flavor without the charred look and taste, follow these directions: Peel husk down from the corn—do not remove—and pull out the silk. Fold the husk back over the corn and soak in water for 10 minutes. Place on hot grill in husk and cook for 20 minutes, turning every five minutes. Result is sweeter corn and
no burnt effect!] Combine the 1-1/2 teaspoons of oil to the lemon juice and next seven ingredients. Add the corn, tomato cucumber, and cilantro. Stir well.

Per Serving: Calories 128.8, Total Fat 4.4 g, Carbohydrates 22.9 g, Protein 3.3 g, Cholesterol 0 mg, Sodium 90.2 mg

Makes 4 servings.