Fresh from the Cob Corn Salad Recipe
Just plain healthy recipe...
You cannot get more fresh than the kernels off a just picked ear of corn in a healthful fresh from the cob corn salad. Pair them up with Italian dressing, Dijon mustard, green beans and tomatoes seasoned with basil, if desired.
1/2 cup Italian reduced fat dressing
2 tablespoons Grey Poupon Dijon Mustard
4 ears of corn, cooked, cooled slightly
1/2 pound fresh green beans, trimmed and cut into 1-inch lengths (about 2 cups), cooked
1 cup grape tomatoes, halved
1/2 cup chopped fresh basil
Mix dressing and mustard in medium bowl until well blended.
Cut off the kernels from the ears of corn. Add corn to dressing mixture; mix well.
Add remaining ingredients; toss to coat. Serve immediately.
Yield: 10 servings
Serving size: 1/2 cup cob corn salad
Calories: 70; Total Fat: 2.5g; Saturated fat: 0g; Cholesterol: 0mg; Carbohydrates: 12g; Protein: 2g; Fiber: 2g; Sodium: 170mg
Extra: Horseradish Butter with Hot Corn on the Cob
Combine 1/4 cup softened whipped butter, 1-1/2 teaspoons prepared mustard, 1 teaspoon prepared horseradish and a dash of ground black pepper. Put on hot corn-on-the-cob.