Serve this fresh summertime treat as a vegetable side dish or as a condiment to accompany your favorite grilled fish, chicken or steak.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
- 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
Microwave the corn, in the husks, on high until steaming and just tender, 7-9 minutes. When cool enough to handle, remove the husks and silk.
(Alternatively, bring a large pot of water to a boil. Remove the husks and silk from the corn and boil until just tender, about 5 minutes).
Slice the kernels from the corn using a sharp knife.
Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
65 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 59mg sodium; 10g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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