Nutrition per serving may change if servings are adjusted.
5 large ears corn, (about 3 cups kernels)
1½ cups finely diced sweet onion
¾ cup finely chopped flat-leaf parsley, (1-2 bunches)
3 tablespoons lime juice
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
Microwave corn, in the husks, on High until steaming and just tender, 7 to 9 minutes. When cool enough to handle, remove the husks and silk. (Alternatively, bring a large pot of water to a boil. Remove husks and silk from the corn and boil until just tender, about 5 minutes.) Slice the kernels from the corn using a sharp knife.
Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
84 calories;3 g fat(1 g sat); 2 g fiber; 14 g carbohydrates; 2 g protein; 38 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 429 IU vitamin A; 12 mg vitamin C; 13 mg calcium; 1 mg iron; 62 mg sodium; 220 mg potassium