At the peak of summer and corn season we always look for new recipes to enjoy the sweet freshly picked corn from the Farmer’s Market.
This recipe is a blend of several and we experimented many times until getting it “just right”!
Fresh Corn Salad
We prefer the corn grilled for a bit of a smoky flavor and some of that grilled color. Sweet, crunchy red peppers are the perfect match, along with a subtle dressing with just enough zing.
Ingredients
- 3- 4 cobs of corn grilled and cut off cob (465 gr) 80.86 CHO
- 2 TBSP olive oil 0 CHO
- ¼ cup (30gr) red onion, finely chopped 2.5 CHO
- 2 cups (240 gr) red pepper, diced 12 CHO
- 8 – 12 large basil leaves 0 CHO
- ¼ cup Champagne Vinegar 0 CHO
- ¼ cup olive oil 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp pepper 0 CHO
TOTAL CHO 95.36 CHO
- TOTAL WEIGHT 822 GRAMS
- 95.36 CHO DIVIDED BY 822 GRAMS = .116 CHO/GRAM
- ¼ CUP = 40 GRAMS (.116 CHO x 40 GRAMS) 4.64 CHO/1/4 CUP
- ½ CUP = 80 GRAMS (.116 CHO x 80 GRAMS) 9.28 CHO/1/2 CUP
Instructions
- Pre heat grill to 450. Rub olive oil over the corn and grill for 15 minutes, turning with tongs so that the corn doesn’t burn, just gets some grill marks.
Meanwhile chop red pepper and onion. Chop some of the basil and leave some whole for garnishing.
- Mix dressing ingredients and set aside.
- Remove corn from the grill and let come to near room temperature. Cut corn from the cob and place in a serving bowl.
- Add peppers, onions and basil. Toss and then add the dressing.
- Salad can be served at room temperature or refrigerated until later.
- Will last for up to 1 day refrigerated without losing much of the crunch.
