Recipe Image

Fresh Sweet Corn Salad

  • 10 m
  • 10 m
Diabetic Living Magazine
“We love fresh summer corn when it's in season, but frozen corn makes a great year-round substitute in this quick and easy side dish.”


    • 4 medium ears fresh corn, husked, or 10 oz. frozen whole-kernel corn, thawed
    • 1 teaspoon olive oil
    • 1 cup thin strips orange bell pepper
    • 1 cup thinly sliced red onion
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground pepper
    • 2 tablespoons thinly sliced fresh basil for garnish


  • 1 Cut corn kernels from cobs to get 2 cups.
  • 2 Heat oil in a 10-inch skillet over medium heat. Add the corn, bell pepper, and onion. Cook, stirring, until the bell pepper and onion are tender-crisp, about 5 minutes. Season with salt and pepper.
  • 3 Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.
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