KENTUCKY PROUD recipe
Shuck and remove silks from corn. In a large pot of boiling water, cook the corn for 4 minutes. Drain. Cool by immersing in ice water. When corn has cooled, cut the kernels off the cob.
Toss the kernels in a large bowl with the red onion. Combine vinegar, olive oil, salt, & pepper. Pour over corn and gently toss.
Chill to allow flavors to blend. Just before serving, add fresh basil.
YIELD: 10 1/2-cup servings
NUTRITION: 70 calories; 5 g fat; 101 mg sodium; 10 g carbohydrate; 2 g protein; 1 g fiber
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Serving Size: 1 Serving (797g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2578 | ||
Calories from Fat: 379 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 15.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 239.8mg | 8 % | |
Potassium 2118mg | 56 % | |
Total Carbohydrate 506.3g | 149 % | |
Dietary Fiber 50.7g | 203 % | |
Sugars, other 455.6g | ||
Protein 64.7g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2578
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