cool, summer favorite
Preheat oven to 400, place pot of salted water on high heat (if adding potatoes). Shuck corn and cut from cob using a sharp knife. Spray a cookie sheet with pan spray and roast corn for 15-20 minutes, or until tender but not mushy, cool. To roast peppers: either halve and place on cookie sheet in oven (450) for 15 minutes or until skin bubbles and turns black or place directly on gas range burner, turning frequently until all skin is charred (preferred). Place peppers in a zip lock bag or in a tightly wrapped bowl and cool. The steam from hot peppers will help skin to release from flesh. Use a paring knife to scrape charred skin from pepper, deseed and small dice. Wash hands after handling pepper and don’t touch your eyes…will burn. You may skip this step and use raw if desired. If adding potatoes, blanch in simmering water until just tender and shock in an ice bath, drain th and add to corn and peppers in a mixing bowl. Add chiffanade basil, onions, vinegar and oil, season to taste. Best if made 12-24 hours prior to serving for flavors to meld.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 14 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.3mg | 1 % | |
Potassium 51.7mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.6g | ||
Protein 0.3g | 0 % | |
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: 14
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