This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
Corn makes the perfect salad and it is a perfect side dish for any meal. Served with grilled salmon, shrimp, or tofu and you have a perfect meal, with whole grains, great veggies, fruits, olive oil, and tons of flavor.
This salad makes the perfect side dish at cookouts or for a hot summer day served with a chilled soup.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
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.
Place the corn in a bowl with the olives, peppers, shallow, tomato, salt, pepper, basil and olive oil.
Fold together and chill.
Serving size: about 2 cups
Amount Per Serving
|Calories 220||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||13%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 34g||13%|
|Dietary Fiber 5g||18%|
|Vitamin A 5%||Vitamin C 53%|
|Calcium 53%||Iron 9%|
|Vitamin K 20mcg||Potassium 600mg|
|Magnesium 43 mg|