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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.

Course Salad, Side Dish
Cuisine North American
Keyword basil, Champagne Vinegar, Corn on the Cob, Red Peppers

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

  1. 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.

  2. Meanwhile chop red pepper and onion. Chop some of the basil and leave some whole for garnishing.

  3. Mix dressing ingredients and set aside.
  4. Remove corn from the grill and let come to near room temperature. Cut corn from the cob and place in a serving bowl.
  5. Add peppers, onions and basil. Toss and then add the dressing.
  6. Salad can be served at room temperature or refrigerated until later.
  7. Will last for up to 1 day refrigerated without losing much of the crunch.