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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"All the candy corn that was ever made was made in 1911."
- Lewis Black, Commentator

The refrigerator light goes on...

This salad makes the perfect side dish at cookouts or potlucks or for a hot summer day served with a chilled soup.

Corn

There are a number of varieties of corn, some used for feed and others for milling.  Popcorn is a variety unto itself.  For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn.  Interestingly, Native Americans didn’t eat much of this corn, finding it to be too sweet and the texture too creamy.   

There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is.  There are both yellow and white as well as combination varieties.  The genetic make up of sweet corn results in increased amounts of sugars stored in the corn kernels, with more varieties of sweeter corn being engineered every year.  

As soon as the corn is picked, the sugar in the kernels begins to turn to starch.  So, the fresher the corn the better. The husks should be bright green and not dry.  Likewise, silks should be slightly moist and the kernels plump.  

While the particular variety of corn is a good predictor of how it will taste it is the individual farmers that are the key to good corn.  I have had Silver Queen that was dry and tasteless and not altogether very sweet.  I live in the country and looking for freshly picked corn is a sport similar to hunting wild mushrooms – everybody has their favorite spot to go looking.

1/4 cup corn = 151 calories, 2g fat, <1g sat fat, 0.5g mono fat, 4g protein, 31g carbohydrates, 15mg sodium, 0mg cholesterol  

Mediterranean Corn Salad

Servings = 2 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Cooking time does not include chilling time.

2	ears fresh corn
4 large	black olives (minced very finely)
1 small	green bell pepper (finely diced)
1 small	shallot (minced)
1 medium	tomato (seeded and diced)
1/8 tsp	salt
	fresh ground black pepper (to taste)
4 large	leaves fresh basil (chiffonade)
1 tsp	extra virgin olive oil

Preheat the oven to 325°F.

Peel the husks back from the corn and remove the silks. Rinse well and then fold the husks back around the corn. Wrap with aluminum foil.

Place the corn in the oven and roast for 25 minutes. Remove and let cool.

Shuck the corn from the cob and add it to a bowl with the olives, peppers, shallow, tomato, salt, pepper, basil and olive oil.

Fold together and chill.