Grilled Corn, Cheese and Tomato Salad

Ingredients

• Corn1/2 unidad (125 g)
• Tomato1 count (130 g)
• Cheese1 slice (25 g)
• Spinach1 cup (30 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Shell the corn or place the corn kernels in a pot with boiling water and boil for 10-12 minutes. Next, remove and set aside.

2. 2

   Step 2

   Meanwhile, cut the tomato and cheese into pieces. You can use fresh/white, mozzarella, cottage and/or ricotta cheese.

3. 3

   Step 3

   Once the corn is done, place in a preheated pan with a little of the oil.

4. 4

   Step 4

   Stir, leave over medium heat for a few minutes until browned and remove. If you wish, you can also add the tomato.

5. 5

   Step 5

   In a bowl place the tomato, spinach, cheese and grilled corn.

6. 6

   Step 6

   Season with the remaining olive oil and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Corn, Cheese and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.