Preheat a charcoal or gas grill with greased grill rack over medium-high heat. Brush corn with oil. Grill for 10 to 12 minutes or until slightly charred, turning frequently. Remove from grill; cool slightly.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This tasty grilled corn side dish is great with all of your grilled favorites or as the base of a salad.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (5-ct. each) Hy-Vee Short Cuts fresh sweet corn | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 (0.5-lbs.) pkg. Hy-Vee Short Cuts chopped red bell peppers | ||
| 2 jalapeno peppers, seeded and chopped, plus slices for garnish | ||
| ⅓ c. bottled cilantro avocado yogurt dressing | ||
| 2 tbsp. fresh cilantro, chopped | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper |
Things To Grab
- Charcoal or gas grills
- Silicone pastry brush
- Medium bowl
Directions
Cut the kernels off the cobs; place in a medium bowl. Add bell peppers, jalapeno peppers, and dressing; tossing to combine. Stir in cilantro and season with salt and black pepper. Refrigerate for 2 hours before serving. Store in refrigerator for up to 3 days.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
160 Calories per serving
3/4 cup
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 90mg
- Total Carbohydrates: 26g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Seasons July 2019