Name: Fresh Sweet Corn Salad
Total time: 10 min
Ingredients: 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

Ingredients

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

Directions

Step 1
Cut corn kernels from cobs to get 2 cups.

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Step 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.
Step 3
Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.

Nutrition Facts

Serving Size: 3/4 cup

Per Serving:

104 calories; protein 3g; carbohydrates 21g; dietary fiber 3g; sugars 8g; sodium 155mg.

Exchanges:

1 starch, 1 vegetable

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Fresh Sweet Corn Salad

Print Options

Ingredients

Directions

Nutrition Facts