Directions:
- Preheat grill over medium-high heat.
- Rub the husked corn with canola oil, season with sat and pepper. Grill until golden brown on all sides. Remove kernels from cob and put in a large bowl. Cut avocados in large cubes and add to corn. Cut tomatoes in half and add to corn. Finely chop serrano chili and onion and add to corn. Zest lime and juice into salad. Rough chop cilantro, add to salad. Add olive oil. Mix to combined, season to taste.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.74 Kcal (1590 kJ) | ||
| Calories from fat | 299.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.25g | 51% | |
|---|---|---|---|
| Sodium | 18.14mg | 1% | |
| Potassium | 696.2mg | 15% | |
| Total Carbs | 23.62g | 8% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 9.52g | 38% | |
| Protein | 4.23g | 8% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 1.8mg | 10% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 186.5 Kcal (781 kJ) | ||
| Calories from fat | 146.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.33g | 51% | |
|---|---|---|---|
| Sodium | 8.91mg | 1% | |
| Potassium | 341.91mg | 15% | |
| Total Carbs | 11.6g | 8% | |
| Sugars | 1.75g | 14% | |
| Dietary Fiber | 4.67g | 38% | |
| Protein | 2.08g | 8% | |
| Vitamin C | 8.9mg | 30% | |
| Iron | 0.9mg | 10% | |
| Calcium | 9.3mg | 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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