Chelsea LeBlanc, RDN
Summer may be winding down, but it doesn’t mean that the grilling season is over. This recipe is beautiful for entertaining and also perfect for an easy weeknight dinner. Best of all, the leftovers are delicious and can easily be repurposed to make a southwestern salad or tacos.
This complete meal is made on the grill. No need to worry about heating up the kitchen with your oven or stove. It’s packed with protein, colorful veggies, sweet corn, and heart healthy fats.
What are you waiting for? Fire up that grill and let’s get cooking!
Prep Time: 30 minutes
Marinate: 4+ hours
Cook Time: 20 minutes
Serves: 4- 6 people
Mexican Corn Salad:
* Optional: 2 Bell Peppers, halved and seeds and stems removed (for grilling)
Marinate the steak:
Grilled Corn and Peppers:
For 6 servings:
Approximate Nutrition per serving:
Calories: 540 calories, Total fat: 29.7g, Carbs: 25.1g, Fiber: 6.2g, Protein: 46.2g, Sodium 262mg