1. Preheat oven to 450
2. Soak the corn for 15-20 minutes in a bowl or sink full of water. Place the corn on a baking sheet with sides and pour 1 cup of water over it. Roast for 20-25 minutes, unti the kernels are tender to the touch. Allow the corn to cool enough to touch, then remove the husks and silks and cut the kernels off the cob directly into a large bowl.
4. Add the roasted pepper, lime zest and juice, garlic, onion, basil, olive oil, salt and pepper and stir gently to mix. This is best served the day it is made, but it will keep refrigerated in an airtight container for up to 3 days.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 130.8mg||5 %|
|Potassium 325.3mg||9 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 16.8g|
|Protein 3.2g||5 %|
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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: 100
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