Special Diet Information

Coumadin® (Warfarin)
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.

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.


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. Corn 


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 325F.

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.

Nutrition Facts

Serving size = about 2 cups

Servings = 2


Amount Per Serving

Calories 123 Calories from Fat 39
  % Daily Value
Total Fat 4g 8%
    Saturated Fat <1g 2%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 239mg 11%
Total Carbohydrates 8g 3%
    Dietary Fiber 2g 11%
    Sugars 5g
Protein 3g
Vitamin A 17% Vitamin C 57%
Calcium 0% Iron 7%
Vitamin K 26 mcg Potassium 393 mg
Magnesium 43 mg