Next Generation Life Fitness

Grilled Corn and Tomato Salad

Preptime: 10 min.
Cooktime: 10 min.

Calories: 89
Carbs: 13g
Fat: 4g
Fiber: 2g
Protein: 2g
Satfat: 1g
Sodium: 600mg

Ingredients:
2 ears corn, husks and silks removed
1 teaspoon olive oil
1 pint cherry tomatoes, halved
1 tablespoon chopped fresh basil leaves
1 tablespoon fresh lime juice
2 teaspoons extra virgin olive oil
pinch sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:
1. Preheat the grill to medium-high.

2. Brush the corn with the olive oil. Grill the corn until it is golden brown on all sides, about 8 minutes. Remove the corn from the grill and let it cool.

3. When the corn is cool enough to handle, shave the kernels from the cob with a knife.

4. Toss the corn kernels, tomatoes, basil, lime juice, extra virgin olive oil, sugar, salt and pepper together in a mixing bowl. (The salad can be made in advance and stored in the refrigerator for 3 days.)

5. Serve the salad at room temperature or slightly chilled.