Ingredients
6 ears of corn (about 3 cups)
2 tablespoons chopped red onion
2 tablespoons lemon juice
1/8 teaspoon sugar (pinch)
2 tablespoons olive oil
1 tablespoon chopped fresh basil (or 1 tsp dried basil)
Steps
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 and pepper to taste (optional).
Refrigerate at least 30 minutes.
Nutrition Facts
| 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 |
U.S. Department of Agriculture. MyPlate Kitchen Website. Corn Salad with Fresh Basil and Lemon. Recipe source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.