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Corn Salad II

Corn Salad II

67 Ratings
67 Ratings
Recipe Image
Corn Salad II
Makes: 6 Servings
Total Cost: $$$$

This is a great way to use fresh corn when it's in season. Make it the night before your next BBQ or family gathering.

Ingredients

  • 6 ears of corn (about 3 cups)
  • 2 tablespoons chopped red onion
  • 2 tablespoons lemon juice
  • teaspoon sugar (pinch)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh basil (or 1 tsp dried basil)

Directions

1. Cook corn in boiling water or in the microwave.
2. Cut corn from the cob. Add onion.
3. In a small bowl, whisk together lemon juice and sugar. Add oil and combine.
4. Stir the oil/lemon mixture, basil, and salt & pepper to taste (optional).
5. Refrigerate at least 30 minutes.
 

Notes

3 cups frozen corn can be substituted for fresh.

Learn more about:
- Corn
- Lemons
- Onions

Source:

University of Maryland Cooperative Extension
Food Supplement Nutrition Education Program

Nutrition Information

Serving Size: 1/6 of recipe
Nutrients Amount
Total Calories 120
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 15 mg
Carbohydrates 18 g
Dietary Fiber 2 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 3 g
Vitamin D 0 mcg
Calcium 4 mg
Iron 1 mg
Potassium 254 mg
N/A - data is not available
Nutrients Amount
Total Calories 120
Total Fat 6 g
Saturated Fat 1 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 18 g
Dietary Fiber 2 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 3 g
Minerals
Calcium 4 mg
Potassium 254 mg
Sodium 15 mg
Copper 53 mcg
Iron 1 mg
Magnesium 34 mg
Phosphorus 82 mg
Selenium 1 mcg
Zinc 0 mg
Vitamins
Vitamin A 9 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0 mcg
Vitamin C 8 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 5 mcg
Folate 39 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 2 mg
Choline 21 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups

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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025