Charred Corn Salad

Charred Corn Salad
Makes 4



  1. 1 of 1 Grill corn on medium-high for 15 minutes, turning 3 times, until charred. Remove kernels from cobs. Using a vegetable peeler, thinly slice zucchini into wide ribbons. Toss corn and zucchini with arugula, tomatoes, onion, cheese, basil, vinegar, oil and mustard. Season with salt and pepper.
Nutrition Information for Charred Corn Salad
Servings Per Recipe: 4
Per Serving: 16 g Fat, total, 300 kcal cal., 533 mg sodium, 9 g pro., 5 g fiber, 36 g carb.