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|
|Calories from Fat: 379 (15%)|
|Amt Per Serving||% DV|
|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 %|
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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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