Cool Fresh Corn Relish

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I've made this twice and both times, we loved it. It holds over well in the fridge and goes well in lunchboxes.

I had a hard time removing the corn from the hot cobs the first time I made it, which I had boiled. The second time, I removed the corn from the cob first, and microwaved it instead. Much easier.

This one is again from Eating Well Summer 2006 issue. So many good things in this issue! I feel like a commercial.
Cool Fresh Corn Relish

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Yield: 12 servings, about 1/3 cup each
Active Time: 25 minutes
Total Time: 25 minutes
Ease of preparation: Easy

Serve this fresh summertime treat as a vegetable side dish or as a condiment to accompany your favorite grilled fish, chicken or steak.

5 large ears corn (about 3 cups kernels)
1 1/2 cups finely diced sweet onion
3/4 cup finely chopped flat-leaf parsley (1-2 bunches)
3 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

1. Microwave corn, in the husks, on High until steaming and just tender, 7 to 9 minutes. When cool enough to handle, remove the husks and silk. (Alternatively, bring a large pot of water to a boil. Remove husks and silk from the corn and boil until just tender, about 5 minutes.) Slice the kernels from the corn using a sharp knife.
2. Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.

Per serving: 65 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 1 g fiber; 59 mg sodium; 163 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).
1/2 Carbohydrate Servings
Exchanges: 1/2 starch, 1/2 fat

Cover and refrigerate for up to 3 days.

Kafka, Barbara

© 2005 Eating Well, Inc

EatingWell, 823A Ferry Rd. PO Box 1010, Charlotte, VT 05445, USA Tel. (802) 425-5700

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This page contains a single entry by adnohr published on October 28, 2006 9:52 PM.

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