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Grilled Corn Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)144.1161
Energy (kCal)2453.0799
Carbohydrates (g)466.9887
Total fats (g)15.071
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Preheat grill to 350 degrees to 400 degrees (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper. | 2. 2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, burning every 5 minutes. Remove from gill; cool 15 minutes. | 3. 3. Hold each grilled cob upright on a cutting board; carefullly cut downward, cutting kernals from cob. Discard cobs; place kernels in a larg bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to served, if desired. | 4. 4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avacados; toss with corn mixture just before serving. Serve with tortilla chips, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 3 ears 368.94 80.223 14.0283 5.7915
    vegetable oil cooking spray - - - -
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    tomato 3 seeded chopped 66.42 14.3541 3.2472 0.738
    jalapeno pepper 2 seeded chopped 3.2625 0.7312 0.1024 0.0416
    black bean 2 cans rinsed drained 1983.6282 362.7538 125.6492 8.2603
    cilantro 3/4 cup chopped 2.76 0.4404 0.2556 0.0624
    lime juice 1/3 cup 20.1667 6.7921 0.3388 0.0565
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    avocado 2 chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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