Linda’s Fresh Corn Salad
by rotts4me
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INGREDIENTS
- 5 ears corn ; shucked
- 1/2 cup red onion ; small-diced
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves ; julienned
INSTRUCTIONS
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. DO NOT overcook corn. Drain and immerse it in ice water to stop the cooking and set the color. When the corn is cool, cut the kernels off the cob cutting close to the cob. See tip below.
Toss the kernels in a large bowl with the red onion, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Do not add basil until ready to serve as basil will become wilted and mushy.
Taste for seasonings and serve cold or at room temperature.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (112g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 140 | ||
| Calories from Fat: 70 (50%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.8g | 10 % | |
| Saturated Fat 1.1g | 5 % | |
| Monounsaturated Fat 5.2g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 114.5mg | 4 % | |
| Potassium 263.5mg | 7 % | |
| Total Carbohydrate 17.6g | 5 % | |
| Dietary Fiber 2.6g | 10 % | |
| Sugars, other 15g | ||
| Protein 3g | 4 % | |
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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. |
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Calories per serving: 140
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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