Summer Kissed Corn Salad
Perfect for any backyard barbeque

Servings: 6

• 5 ears of corn
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1/2 small, sweet red bell pepper, chopped (the darker red, the sweeter)
• 1/4 teaspoon kosher salt (or more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh basil leaves (chiffonade)

Shuck corn; remove all silky threads and cut out any blemishes from corn. Bring water to a boil. Add 2 teaspoons to 1 tablespoon of sugar to water (depending on the sweetness of the corn). When water is boiling at a full boil, add corn cobs. Do not add salt at this point. It will make the corn tough. Cover, remove from heat & let set 3-5 minutes.

Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, bell pepper, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Per Serving: 114 Calories; 5g Fat (38.7% calories from fat); 1g Saturated Fat; 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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