Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 ear(s) corn, husks and silk removed | ||
| 2 tsp. Hy-Vee canola oil | ||
| 4 c. cubed watermelon | ||
| 1 c. cherry or grape tomatoes, sliced | ||
| ½ c. thinly sliced red onion | ||
| 2 tbsp. chopped fresh basil | ||
| 1 ½ tbsp. rice vinegar | ||
| 1 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| ¼ tsp. Hy-Vee salt |
Directions
- 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.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 20g
- Protein: 3g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 25%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2012.