English
Bonus
Savor the taste of summer with this
bright and fresh Summer Corn Salad.
Here, corn on the cob is drizzled with
GOYA
®
Olive Oil, Sprinkled with
GOYA
®
Adobo Light All-Purpose Sea-
soning with Pepper and then grilled
until charred in spots, to intensify its
sweet fl avor.
INGREDIENTS:
• 1 bag frozen GOYA
®
Corn on the
Cob (4 ears), or 4 fresh cobs of corn,
husked
• 1 tbsp. GOYA
®
Extra Virgin Olive Oil
• ¼ tsp. GOYA
®
Adobo Light All-
Purpose Seasoning with Pepper
• 3 scallions, fi nely chopped (about ½
cup)
• ½ red bell pepper, fi nely chopped
(about ½ cup)
• 1 tbsp. fi nely chopped fresh cilantro
• 2 tsp. GOYA
®
Lemon Juice
• 2 tsp. GOYA
®
Sazonador Total
DIRECTIONS:
1. Heat grill to medium-high heat. Place
each cob of corn on aluminum foil
square. Drizzle with olive oil and
sprinkle with adobo. Wrap aluminum
around cob to enclose. Grill, turning
occasionally, until corn is tender and
charred in spots, about 10 minutes; set
aside until cool enough to handle.
2. Remove and discard foil. Cut corn
kernels off cob; transfer to medium
bowl. Stir in scallions, red bell
pepper, cilantro, lemon juice and
Sazonador Total until combined.
Serve warm or at room temperature.
Summer Corn Salad
Recipe courtesy of
PREP TIME: 10 min. • TOTAL TIME: 20 min.
YIELDS: 8 Servings • SERVING SIZE: ½ cup
60
| | Marzo/Abril 2017
Abasto.com
