Fresh Corn Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 131.1
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 205.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.4 g
- Protein: 2.7 g
View full nutritional breakdown of Fresh Corn Salad calories by ingredient
Number of Servings: 6
Ingredients
-
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienne fresh basil leaves
Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color.
When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Add 1/4 cup of the julienned basil.
Just before serving, toss another 1/4 cup of the fresh basil.
Taste for seasonings and serve cold or at room temperature.
Note: If fresh corn is not in season, you can easily substitute frozen corn. Cook it in the microwave for about 3 minutes on full power, let cool, and proceed with the recipe.
While this is so easy that it can be made a few hours before dinner, I have found that the longer this sits, the better the flavor. So I make this a day ahead to give all of the flavors time to come together.
Source: The Barefoot Contessa Cookbook
Number of Servings: 6
Recipe submitted by SparkPeople user SHARON10002.
Drain and immerse it in ice water to stop the cooking and to set the color.
When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Add 1/4 cup of the julienned basil.
Just before serving, toss another 1/4 cup of the fresh basil.
Taste for seasonings and serve cold or at room temperature.
Note: If fresh corn is not in season, you can easily substitute frozen corn. Cook it in the microwave for about 3 minutes on full power, let cool, and proceed with the recipe.
While this is so easy that it can be made a few hours before dinner, I have found that the longer this sits, the better the flavor. So I make this a day ahead to give all of the flavors time to come together.
Source: The Barefoot Contessa Cookbook
Number of Servings: 6
Recipe submitted by SparkPeople user SHARON10002.