Fresh Summer Corn Salad

This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.

Step: 1

Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.

Step: 2

Remove kernels, cutting close to the cobs.

Step: 3

Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.

Per Serving: 110 calories; protein 2.2g; carbohydrates 13.3g; fat 6.4g; sodium 169.8mg.

Product salad is morely of the easiest salads to make . It is more in fibre and water content . As fruits can make natural sweetness , you can have it for eat in mornings . The sugar in it will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re lean and mean) or not good for body (if they’re not lean and mean). The core of middle ground is less talked more , but it’s exactly where you’ll found the salads that may fuel weight loss.