Corn Salad II
This is a great way to use fresh corn in season. Make it the night before your next BBQ or family gathering.
Level: Easy |
Prep: |
Yield: 6 servings |
Total: |
Inactive: |
Serving Size: 1/2 cup |
Ingredients
- 6 ears of corn (about 3 cups)
- 2 tablespoons chopped red onion
- 2 tablespoons lemon juice
- 1/16 teaspoon sugar (pinch)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh basil (or 1 tsp dried basil)
Directions
- Wash hands with soap and water.
- Cook corn in boiling water or in the microwave.
- Cut corn from the cob. Add onion.
- In a small bowl, whisk together lemon juice and sugar. Add oil and combine.
- Stir the oil/lemon mixture, basil, and salt & pepper to taste (optional).
- Refrigerate for at least 30 minutes.
Cook's Note
3 cups frozen corn can be substituted for fresh.
Nutrition Facts
6 servings per recipe
Serving size: 1/2 cup
Calories #120 per serving
Contents |
% Daily Value |
Total Fat 6g |
##% |
Unsaturated Fat 0g |
##% |
Saturated Fat 1g |
##% |
Trans Fat 0g |
##% |
Cholesterol 0mg |
##% |
Sodium 15mg |
##% |
Total Carbohydrate 18g |
##% |
Dietary Fiber 2g |
##% |
Total Sugars 6g |
##% |
Incl. Added Sugars 0g |
##% |
Protein 3g |
##% |
Vitamin D 0mcg |
##% |
Vitamin E 1mg |
##% |
Calcium 4mg |
##% |
Iron 1mg |
##% |
Potassium 254mg |
##% |
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mazzullo, N.
2025,
Corn Salad II,
Extension | University of Nevada, Reno, Recipes