Lunch Recipe

Refreshing Corn Salad

This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.

INGRIDIENT

¼ cup white sugar

6 ears fresh corn, shucked and desilked

2 Roma tomatoes, seeded and diced

1 red bell pepper, minced

1 bunch green onions, thinly sliced

½ cup sour cream

⅓ cup mayonnaise

¼ cup fresh basil leaves, cut into very thin strips

¼ cup shredded Parmesan cheese

2 tablespoons cider vinegar

1 teaspoon salt

1 teaspoon ground black pepper

DIRECTION

Step: 1

Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.

Step: 2

Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

NUTRITION FACT

Per Serving: 277 calories; protein 6.1g; carbohydrates 31.9g; fat 15.9g; cholesterol 16mg; sodium 539.9mg.

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