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Picture of Charred Corn Salad with Quick Pickles and Lime Dressing
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1187 kcal 59 %
  • Fat 76 g 117 %
  • Saturated 11 g 54 %
  • Carbs 112 g 37 %
  • Fiber 17 g 67 %
  • Protein 14 g 29 %
  • Cholesterol 0 mg 0 %
  • Sodium 1488 mg 62 %
  • Calcium 215 mg 21 %
  • Magnesium 170 mg 40 %
  • Potassium 2102 mg 45 %
  • Iron 7 mg 37 %
  • Zinc 2 mg 21 %
  • Phosphorus 405 mg 58 %
  • Vitamin A 329 µg 37 %
  • Vitamin C 82 mg 91 %
  • Thiamin (B1) 1 mg 50 %
  • Riboflavin (B2) 0 mg 27 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 1 mg 53 %
  • Folate equivalent (total) 255 µg 64 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 13 mg 84 %
  • Vitamin K 225 µg 187 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Charred Corn Salad with Quick Pickles and Lime Dressing

Ingredients

  • 2 cups apple cider vinegar
  • 1 tablespoon sugar
  • 3/4 teaspoon sea salt, plus more to taste, divided
  • 6 allspice berries
  • 10 peppercorns
  • 1/2 teaspoon red pepper flakes
  • 1 large red onion, ends trimmed and cut into 1/2 inch-thick slices
  • 2 ears sweet corn
  • 2 limes, peel and pith cut off and discarded, quartered
  • 1 large clove garlic, smashed, peeled, and chopped
  • 1 teaspoon sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 head lettuce, torn into bite-sized pieces
  • 2 to 3 nectarines, pits removed, and sliced thin

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