Ingredients
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5 ears corn, shucked
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½ yellow onion, peeled
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1 red bell pepper, stemmed and seeded
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1 jalapeno pepper
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3 tablespoons olive oil, divided
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salt and ground black pepper to taste
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1 cup frozen shelled edamame (green soybeans)
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1 tablespoon white wine vinegar
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2 tablespoons chopped fresh basil, or to taste
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
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Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
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Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
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Whisk 1 tablespoon olive oil and vinegar together in a bowl.
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Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.
Nutrition Facts (per serving)
104 | Calories |
6g | Fat |
13g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 104 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 4% |
Sodium 10mg | 0% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 2g | 4% |
Vitamin C 25mg | 28% |
Calcium 7mg | 1% |
Iron 1mg | 3% |
Potassium 210mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.