Roasted Corn Salad
Roasted Corn Salad - Fruity-fresh pleasure with many vital substances
Healthy, because
Even smarter
Nutritional values
Corn is sweet and a real source of energy. The longer it is stored, the more starch is converted into sugar. The fruity melon scores with lots of potassium. This mineral regulates fluid balance and helps to gently flush water retention from the body.
Cilantro is not for everyone - if you like, replace it with the same amount of flat leaf parsley. If you can't get whole corn on the cob, you can also use drained corn kernels from a can or frozen kernels.
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 46.1 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 3 Tbsps Canola oil
- 2 corn cobs (precooked, vacuumed)
- 9 ozs Cherry tomatoes
- 1 red onion
- ½ cantaloupe
- 24 ozs small Cucumber
- 1 green chili pepper
- 1 handful cilantro
- 2 mint
- 1 Lime (juice)
- 2 Tbsps balsamic vinegar
- 2 tsps Maple syrup
- salt
- peppers
Preparation steps
Heat 1 tablespoon oil in a frying pan. Sauté the corn on all sides over medium heat for 5 minutes. Then remove from pan and let cool for 5 minutes. Then cut the kernels from the cobs.
In the meantime, clean, wash and halve the tomatoes. Peel onion, halve and cut into fine strips. Remove seeds from melon, peel and cut into small narrow wedges. Clean, wash and halve cucumbers lengthwise and cut into slices. Clean, wash and cut chili pepper into fine rings. Wash herbs, shake dry and pluck leaves.
For the dressing, whisk lime juice with remaining oil, balsamic vinegar, maple syrup, salt and pepper. Mix all prepared ingredients loosely with the dressing in a large bowl.
