Corn Salad II

67 Ratings

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

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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