Grill corn and onions 4 to 6 min. or until evenly charred on all sides, turning after 3 min. and adding lime wedges to the grill for the last 2 min. Place corn and onions in shallow dish; cover tightly with plastic wrap. Let stand 10 min. Meanwhile, reserve lime wedges at room temperature for later use.
Cut kernels from corn cobs; place in medium bowl. Chop onions; add to the corn along with all remaining ingredients.
Refrigerate 15 min. Serve drizzled with juice from reserved lime wedges.
Serve with cooked chicken, pork or fish.
Add 1/2 tsp. minced fresh jalapeño peppers to salad before refrigerating as directed.
Round out any summer menu with this low-sodium side salad. The colorful combination of ingredients provides an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.