« Planning for Your Trip | Main | Kids Can Eat Better! »
July 19, 2010
Spicy Corn Salad
6 ears fresh corn, husks and silk removed
1 small sweet red pepper, seeded and finely chopped
1 small jalapeno pepper, seeded and chopped very fine
1 cup cherry tomatoes, cut in quarters
1 scallion, chopped fine
¼ cup chopped cilantro or basil
1 tbsp. balsamic vinegar
1 tbsp. lime juice
2 tbsp. extra virgin olive oil
Sea salt and freshly ground pepper to taste
Steam corn for 7 minutes (6 minutes if corn is very young). Plunge cobs immediately into cold water to stop cooking.
With a small, very sharp knife, cut the corn kernels from cobs into a mixing bowl. Add the remaining ingredients and toss well.
Serve immediately or chill for up to 24 hours before serving.
Makes 6 servings, a generous 1 cup each.
Per serving: 157 calories, 6 gm fat, 1 gm saturated fat, 0 mg cholesterol, 26 gm carbohydrates, 4 gm fiber, 4 gm protein, 21 mg sodium.
Posted by Lisa at July 19, 2010 9:28 AM
Trackback Pings
To send a trackback, use this url. If you know anything about this subject, please post a comment.