Taste of Home
Farmer’s Market Corn Salad
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 6 servings.
I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Ingredients
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6 medium ears sweet corn
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3 tablespoons butter, melted
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1/2 cup chopped cucumber
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1/2 cup fresh or frozen shelled edamame, thawed
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1/2 cup julienned radishes
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1/4 cup fresh basil leaves, thinly sliced
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DRESSING:
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1/4 cup olive oil
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3 tablespoons sherry vinegar
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1 tablespoon white balsamic vinegar
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1/2 teaspoon salt
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Dash pepper
Directions
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1.
Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally.
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2.
Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.
Nutrition Facts
2/3 cup: 239 calories, 17g fat (5g saturated fat), 15mg cholesterol, 260mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 5g protein.
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