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Fresh Summer Corn Salad

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 6
Calories 124kcal
Author Brenda Bennett

Ingredients

  • 5 ears of corn shucked
  • ½ cup diced red onion
  • 1 cup cherry tomatoes halved
  • 1 orange pepper diced
  • ½ cup fresh basil leaves chopped
  • 1 scallion chopped
  • 2 small jalapenos seeds removed, chopped
  • 2 tablespoons cider vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon lime juice

Instructions

  • Place the corn in a pot of boiling salted water and cook for 3 minutes.
  • Drain and immerse in ice water.
  • Once cool, cut kernels off cob and place in serving bowl.
  • Add all other ingredients and enjoy or keep in refrigerator until ready to serve.
  • Makes 6 cups.

Notes

Weight Watchers PointsPlus: 4*

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Sodium: 208mg | Fiber: 3g | Sugar: 5g