Recipe | Baby Corn Salad

INGREDIENTS:

• 6 ears corn, husked and cleaned
• 1/4 cup olive oil
• 3 large tomatoes, diced
• 2 tablespoons white vinegar
• 1 large onion, diced
• salt and pepper to taste
• 1/4 cup chopped fresh basil
• Add all ingredients to list       

HOW TO MAKE:

• Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.


• In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts:

Per Serving: 305 calories; 15.6 g fat; 42.8 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 9 mg sodium.