Article originally published in the July 2013 Wellness Workssm Newsletter
The sooner you can eat corn after harvest, the sweeter it will be. The sugar in corn begins converting into starch as soon as it’s picked. If you can’t eat your corn right away, refrigerate it unshucked and in a plastic bag. Cook within a day or two.
Corn-off-the-Cob-Salad Makes four cups, for four servings
Ingredients
4 ears fresh sweet corn, shucked
1/2 cup buttermilk
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon sliced fresh basil leaves
1 clove garlic, minced
Salt to taste
Freshly ground black pepper to taste
1 green or red bell pepper, diced
Preparation
1. Bring a large pot of water to a boil. Immerse ears of corn in water and cook for 1 minute. Drain and refresh under cold running water. Use a serrated knife to cut kernels from the cobs.
2. In a serving bowl, whisk together buttermilk, lemon juice, parsley, chives, basil, garlic, salt, and pepper. Add the corn kernels and diced bell pepper. Stir to coat. Refrigerate at least 30 minutes to allow flavors to blend.
Source: Healthy Living Kitchens
Copyright © 2013 Alere. All Rights Reserved.
Nutritional Info (per serving)
105 Calories
1 g Fat
0.3 g Saturated fat
4 g Protein
23 g Carbohydrate
3 g Fiber
47 mg Sodium
