Directions:
- Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
- Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2041.7 Kcal (8548 kJ) | ||
| Calories from fat | 1111.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 123.46g | 190% | |
|---|---|---|---|
| Sodium | 354.93mg | 15% | |
| Potassium | 3867.19mg | 82% | |
| Total Carbs | 230.16g | 77% | |
| Sugars | 49.7g | 199% | |
| Dietary Fiber | 39.13g | 157% | |
| Protein | 36.16g | 72% | |
| Vitamin C | 372mg | 620% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 112mg | 622% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 111.02 Kcal (465 kJ) | ||
| Calories from fat | 60.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 190% | |
|---|---|---|---|
| Sodium | 19.3mg | 15% | |
| Potassium | 210.28mg | 82% | |
| Total Carbs | 12.52g | 77% | |
| Sugars | 2.7g | 199% | |
| Dietary Fiber | 2.13g | 157% | |
| Protein | 1.97g | 72% | |
| Vitamin C | 20.2mg | 620% | |
| Vitamin A | 0.3mg | 197% | |
| Iron | 6.1mg | 622% | |
| Calcium | 4.6mg | 9% | |
* 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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