Freshly harvested corn, charred green chiles and roasted tomatoes make this corn salad recipe a must-make for any summer potluck. Serve with grilled steak or chicken, as a taco topping or with tortilla chips as a dip.
Make Ahead Tip: Hold at room temperature for up to 2 hours.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Serving Size: about 2/3 cup
194 calories; protein 5.5g; carbohydrates 31.4g; dietary fiber 3.9g; sugars 10.9g; fat 7.8g; saturated fat 2g; cholesterol 4.8mg; vitamin a iu 1079.3IU; vitamin c 56.2mg; folate 70.4mcg; calcium 15.6mg; iron 1.2mg; magnesium 63mg; potassium 546.4mg; sodium 224.1mg; thiamin 0.3mg.