CHEF JEFF — ONE BYTE AT A TIME: Corn and Tomato Salad

A trip to the farmers market is all you need for this tasty-looking recipe.

Corn and Tomato Salad

2 ears fresh corn

5 tablespoons extra-virgin olive oil, divided

Salt

Freshly ground black pepper

1 pound tomatoes, cut into bite-size chunks

2 tablespoons champagne vinegar

1 cup fresh parsley, roughly chopped

Prepare medium-hot fire in grill. Remove husks from corn, rub ears with ½ tablespoon oil; sprinkle with salt, pepper to taste. Grill corn until slightly browned. Cool. Cut off kernels. Mix with tomatoes, vinegar in bowl; let sit a few minutes. Add parsley, remaining oil, salt, pepper to taste; toss .

Yield: Serves 4.

Approximate nutritional analysis per serving: 220 calories, 18 grams fat (2.5 grams saturated), no cholesterol, 3 grams protein, 13 grams carbohydrates, 6 grams sugar, 2.5 grams fiber, 20 milligrams sodium; 30 milligrams calcium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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