This recipe is part of the recipe for Southwestern Lamb Chops with Charred Corn Relish
Makes about 1-1/2 cups
|2||large or 3 small ears fresh corn, husked and silk removed|
|1/2||cup diced red bell pepper|
|1/4||cup chopped fresh cilantro|
|3||tablespoons reserved lime juice mixture|
- Place corn on grid. Grill, covered, over medium heat 10 to 12 minutes or until charred, turning occasionally. Cool to room temperature.
- Cut kernels off each cob into large bowl and press cobs with knife to release remaining corn and liquid; discard cobs.
- Add bell pepper, cilantro and reserved lime juice mixture to corn; mix well. Let stand at room temperature while grilling chops. Cover and refrigerate if preparing in advance. Bring to room temperature before serving.
|Serving Size:||1 tablespoon|
|Calories from Fat||6 %|
|Total Fat||<1 g|
|Saturated Fat||<1 g|
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