Directions:
- Preheat a grill to 350 degrees F.
- Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles.
- Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.43 Kcal (601 kJ) | ||
| Calories from fat | 12.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 2% | |
|---|---|---|---|
| Sodium | 24.25mg | 1% | |
| Potassium | 504.28mg | 11% | |
| Total Carbs | 32.18g | 11% | |
| Sugars | 6.9g | 28% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 4.89g | 10% | |
| Vitamin C | 55mg | 92% | |
| Iron | 1.6mg | 9% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 67.81 Kcal (284 kJ) | ||
| Calories from fat | 5.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 2% | |
|---|---|---|---|
| Sodium | 11.47mg | 1% | |
| Potassium | 238.43mg | 11% | |
| Total Carbs | 15.22g | 11% | |
| Sugars | 3.26g | 28% | |
| Dietary Fiber | 2.79g | 24% | |
| Protein | 2.31g | 10% | |
| Vitamin C | 26mg | 92% | |
| Iron | 0.8mg | 9% | |
| Calcium | 8.6mg | 2% | |
* 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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