Summertime Fresh Corn Salad

5
Servings
15m
Prep Time
4m
Cook Time
19m
Ready In


"Another end of the week fridge cleaning recipe for me. Did you know balsamic vinegar helps lower blood sugar?"

Original recipe yields 5 servings
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Nutritional

  • Serving Size: 1 (249.4 g)
  • Calories 340.8
  • Total Fat - 11.6 g
  • Saturated Fat - 6 g
  • Cholesterol - 67.9 mg
  • Sodium - 831.8 mg
  • Total Carbohydrate - 54.4 g
  • Dietary Fiber - 7.3 g
  • Sugars - 34.6 g
  • Protein - 7.3 g
  • Calcium - 62.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 27.3 mg
  • Thiamin - 0.1 mg

Step 1

Boil corn and carrots in salted water for 3-4 minutes, then drain and cool in very cold water. It should be cooked a little, but still crunchy.

Step 2

When corn is cool enough to handle, trim the end of the ear of corn so it stands easily, and using your utility knife, cut the kernels off the sides of the ears of corn.

Step 3

Chop the carrots.

Step 4

Toss it all in a bowl with the other ingredients and mix well; chill before serving.

Tips & Variations


No special items needed.

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