low fat, low calorie, and low carbohydrate recipe
During the height of summer, you will not find a better salad than this Fresh Corn Salad recipe. What could be more perfect than a summer salad with fresh-picked corn?
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Fresh Corn Salad Recipe:
5 ears of sweet corn husked and silk removed
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely-ground black pepper
Chile pepper, to taste
1/2 cup chiffonade fresh basil leaves (directions follow)**
** To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste.
Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Makes about 4 or 5 servings.
Per Serving - 9 fat grams, 30.6 carbohydrate grams, 156 calories, 2.8 WW points