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
This salad makes the perfect side dish at cookouts or potlucks or for a hot summer day served with a chilled soup.
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)|
|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.
Serving size: about 2 cups
|Calories 123||Calories from Fat 39|
|% Daily Value|
|Total Fat 4g||8%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||11%|
|Vitamin A 17%||Vitamin C 57%|
|Calcium 0%||Iron 7%|
|Vitamin K 26 mcg||Potassium 393 mg|
|Magnesium 43 mg|