All you need:
3 ears corn, husks and silk removed
2 tsp Hy-Vee canola oil
4 c. cubed watermelon
1 c. cherry or grape tomatoes, sliced
1/2 c. thinly sliced red onion
2 tbsp chopped fresh basil
1 1/2 tbsp rice vinegar
1 tbsp Hy-Vee Select extra-virgin olive oil
1/4 tsp Hy-Vee salt
All you do:
Brush corn with canola oil. Grill over medium-hot coals for 8 to 10 minutes or broil 5 inches from heat about 15 minutes or until kernels are tender and charred. Cool slightly. Cut kernels from cobs; cool completely.
Meanwhile, in a medium bowl combine watermelon, tomatoes, red onion and basil. Stir in cooled corn. Combine rice vinegar, olive oil and salt; pour over watermelon mixture and toss gently to coat.
Daily nutritional values:
20% vitamin A
25% vitamin C
2% calcium
4% iron
Nutrition information per serving:
Calories: 120
Carbohydrate: 20g
Cholesterol: 0mg
Dietary Fiber: 2g
Fat: 5g
Protein: 3g
Saturated Fat: 0.5g
Sodium: 160mg
Sugar: 11g
Trans fats: 0g