Yield: 16 servings
|1 cup||Red onion; sliced 1/2" thick|
|¼ cup||Lime juice|
|1 teaspoon||Coriander; ground|
|½ teaspoon||Cumin; ground|
|½ teaspoon||Red pepper; ground|
|1||Clove garlic; minced|
|2½ cup||Tomato; chopped|
|¾ cup||Green tomatoes; sliced|
Prepare grill or broiler. Place corn on grill rack or broiler pan coated with cooking spray; grill 15 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 2-½ cups. Grill or broil onion slices 2 minutes on each side. Cool. Chop onion slices to equal ¾ cup.
Combine lime juice and next 5 ingredients (lime juice through garlic) in a large bowl; stir well. Add corn kernels, chopped onion, tomato, and green onions; stir well. Serve at room temperature or chilled with fat-free baked tortilla chips. Yield: 4 cups (serving size: ¼ cup).
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