Directions:
- In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
- Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.42 Kcal (425 kJ) | ||
| Calories from fat | 9.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 2% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 64.25mg | 3% | |
| Potassium | 429.72mg | 9% | |
| Total Carbs | 22.33g | 7% | |
| Sugars | 8.34g | 33% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 15.9mg | 27% | |
| Iron | 1.1mg | 6% | |
| Calcium | 11mg | 1% | |
| Amount Per 100 g | |||
| Calories | 60.18 Kcal (252 kJ) | ||
| Calories from fat | 5.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 2% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 38.12mg | 3% | |
| Potassium | 254.97mg | 9% | |
| Total Carbs | 13.25g | 7% | |
| Sugars | 4.95g | 33% | |
| Dietary Fiber | 1.64g | 11% | |
| Protein | 2.22g | 7% | |
| Vitamin C | 9.5mg | 27% | |
| Iron | 0.6mg | 6% | |
| Calcium | 6.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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