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Add a photoServings: 4
Ingredients
- 4 x ears corn shucked
- 2 x garlic cloves
- 1 tsp salt
- 1/8 c. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra-virgin extra virgin olive oil
- 2 lb heirloom tomatoes quartered, seeded
Directions
- Heat a grill.
- Grill the corn for 2 to 3 min on each side. Let cold and cut off the kernels.
- Mash garlic with salt to create a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the extra virgin olive oil.
- Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 242 | 90% |
| Total Fat 27.39g | 34% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 587mg | 24% |
| Potassium 93mg | 3% |
| Total Carbs 6.59g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.06g | 1% |
| Protein 1.13g | 2% |
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