Fresh Corn Is Best and Frozen Is Fine; You’ll Love This Salad Anytime!

Enjoy sweet corn salad year-round.

Fresh, in-season summer corn is delicious in this salad, but frozen corn makes a great year-round substitute in this quick and easy side dish.

Fresh Sweet Corn Salad

Active Time: 10 minutes Total Time: 10 minutes

Serves 4

Ingredients

• 4 medium ears fresh corn or 10 ounces frozen whole-kernel corn, thawed
• 1 teaspoon olive oil
• 1 cup thin strips orange bell pepper
• 1 cup thinly sliced red onion
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 2 tablespoons thinly sliced fresh basil for garnish

Directions

1. Cut corn kernels from cobs to get 2 cups.

2. Heat oil in a 10-inch skillet over medium heat. Add the corn, bell pepper and onion. Cook, stirring, until the bell pepper and onion are tender-crisp, about 5 minutes. Season with salt and pepper.

3. Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.

Recipe nutrition per serving: 104 Calories, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 21 g, Fiber: 3 g, Total Sugars: 8 g, Protein: 3 g, Sodium: 155 mg.

By EatingWell Test Kitchen

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