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Charred Corn, Scallion, and Tomato Salad
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- 2 tsp vegetable oil
- 4 U ears corn, cut off the cob
- 1 cup scallions, chopped
- 1 cup cherry tomatoes, halved
- 1 U jalapeno, minced
- 1/4 cup basil or cilantro, chopped
- 2 tbsp lemon or lime juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Heat the oil over high heat. Add the corn, scallions, and jalapenos if using in a single layer. Toss quickly to coat and then let cook for about 3 minutes until corn begin to char. Toss and cook 3 more minutes or until corn is charred.
Remove and toss with tomatoes, basil/cilantro, lemon/lime juice, salt, and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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