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.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 70 (50%)|
|Amt Per Serving||% DV|
|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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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: 140
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