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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.