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Chef Matt Louis' Summer Beach Corn Salad
Servings:
Serves 4 as an appetizerPrep Time:
5 minutesCook Time:
15 minutes
Ingredients
4 ears of corn, husks removed
2 on the vine tomatoes
8 oz. Taste of Inspirations Mango Coconut Habanero Sauce
4 oz. feta crumbles
1 fresh lime, cut in half
Directions
This recipe comes to us from chef Matt Louis, one of our Chef's Table partners.
1. On a medium grill, cook corn until hot, softened and lightly charred. If possible, keep the grill lid down to help with more even cooking and capturing the smoky flavor.
2. Chop tomatoes small and mix with sauce in a bowl.
3. Remove corn from grill and toss in mixing bowl with sauce and tomato mixture.
4. Transfer to serving bowl and cover with feta, spoon more sauce over top and squeeze fresh lime juice over the whole mixture. Serve with Hannaford Handcrafted Steakhouse Beef Kabobs or Garlic Teriyaki Beef Kabobs.
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 290 kcal (15%) |
| Calories from Fat | 90 kcal (0%) |
| Total Fat | 10 g (15%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 25 mg (8%) |
| Sodium | 510 mg (21%) |
| Total Carbohydrates | 50 g (17%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 8 g (13%) |
| Vitamins | |
| Vitamin A | 0 IU (0%) |
| Vitamin C | 0 mg (0%) |
| Minerals | |
| Calcium | 167 mg (13%) |
| Iron | 1 mg (6%) |
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