Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 6
Calories 124 kcal
Ingredients
5 ears of corn shucked
1/2 cup diced red onion
1 cup cherry tomatoes halved
1 orange pepper diced
1/2 cup fresh basil leaves chopped
1 scallion chopped
2 small jalapenos seeds removed, chopped
2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime juice
Instructions
Place the corn in a pot of boiling salted water and cook for 3 minutes.
Drain and immerse in ice water.
Once cool, cut kernels off cob and place in serving bowl.
Add all other ingredients and enjoy or keep in refrigerator until ready to serve.
Makes 6 cups.
Recipe Notes
Weight Watchers PointsPlus: 4*
Nutrition Facts
Fresh Summer Corn Salad
Amount Per Serving (1 g)
Calories 124
Calories from Fat 54
% Daily Value*
Fat 6g
9%
Sodium 208mg
9%
Carbohydrates 18g
6%
Fiber 3g
13%
Sugar 5g
6%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.