|
This is the salad to make when corn is at its ripest. I always look for small white and yellow kernels on cobs that have been picked that day if possible. You'll have to go to a local farmers' market. It's well worth the trip. If you want to make this salad year round, buy canned or frozen corn niblets and sauté about 2 cups in a skillet just until browned.
|
SALAD
- 3 fresh cobs of corn
- 1/2 cup diced red onion
- 1/2 cup diced roasted red pepper (about 1 small roasted red pepper)
- 1/2 cup chopped fresh basil
|
DRESSING
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 1/2 tsp finely chopped jalapeño pepper
- 1 tsp finely chopped garlic
- pinch of salt and pepper
|
- Lightly coat a grill pan with cooking spray and set over medium-high heat, or heat your barbecue to medium-high heat. Grill the corncobs for about 5 minutes, or until the corn begins to brown. Using a sharp knife, slice the niblets off of the cobs and place in a bowl.
- Add the red onion, roasted red pepper and basil to the corn and stir to combine.
- To prepare the dressing, whisk together the olive oil, cider vinegar, jalapeño, garlic, salt and pepper. Pour the dressing over the salad and toss to combine.
|
Nutritional Analysis per Serving
| Calories |
159 |
| Protein |
4 g |
| Fat |
9 g |
| Saturated Fat |
1 g |
| Carbohydrates |
17 g |
| Cholesterol |
0 mg |
| Sodium |
168 mg |
| Fiber |
2.9 g |
Prep Time: 5 minutes
Cook Time: 5 minutes
Make Ahead: Can be prepared early in the day and kept refrigerated.
Serves 4
Nutrition Watch: Corn is a good source of many nutrients, including thiamin (vitamin B1) for memory pantothenic acid (vitamin B5) for energy, folate for cardiovascular health, dietary fiber, vitamin C, phosphorus and manganese.
|
0 Comments