Grilled Corn "Tabbouleh"

1. 1

   Preheat a grill pan or outdoor grill over high heat, and lightly oil the grate.

2. 2

   Place the ears of corn on the pan and grill, turning now and then, until lightly charred on all sides and tender, 12 to 15 minutes.

3. 3

   Transfer the corn to a cutting board. Let it sit until cool enough to handle, about 5 minutes.

4. 4

   Cut the kernels from the cobs. Discard the cobs or save them for another use.

5. 5

   Coarsely chop 1/4 cup parsley leaves and place them in a large bowl.

6. 6

   Add the remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to the bowl, then stir to combine.

7. 7

   Season with salt and black pepper. Serve the salad right away or chill, covered, overnight.

• Calories 178.91 kcal Moderate
• Protein 5.05 g Moderate
• Carbs 26.46 g Moderate
• Total Fat 4.9 g Moderate
• Saturated Fat 0.25 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 449.67 mg Moderate
• Fiber 5.3 g Moderate
• Sugar 15.09 g High
• Added Sugar 0.0 g Low Source
• Calcium 140.25 mg Moderate
• Iron 1.91 mg Moderate
• Potassium 444.21 mg Low Source
• Vitamin A 78.05 mcg_rae Low Source
• Vitamin C 40.51 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Corn 🌽
• Garlic 🧄