Lucy's Fresh Corn Salad
Nutrition
Calories: 187 kcalCarbohydrates: 44 gProtein: 13 gFat: 11 gSaturated Fat: 8 gSodium: 403 mgFiber: 11 gSugar: 9 gVitamin A: 13.25 IUCalcium: 28 mgIron: 11 mg
Ingredients
- 6 whole corn cob shucked
- 1 whole Red bell pepper finely chopped
- 1 whole Yellow bell pepper finely chopped
- 1 whole green bell pepper finely chopped
- ½ whole Red onion diced
- Zest and juice of 2 whole limes
- ¼ cup fresh basil leaf and/or cilantro finely chopped
- 2 tablespoon apple cider vinegar
- 3 tablespoon Olive oil
- 1 dash honey
- 1 teaspoon kosher salt
Instructions
- Boil a large pot of salted water. Add corn and boil for 4 minutes.
- Plunge corn in a bowl of ice water. This will not only stop the cooking process, but allow the corn to keep its bright yellow color
- When corn is cool enough to handle, cut off the cob, cutting as close to the cob as possible.
- In a large bowl, combine corn, peppers, onion, lime zest, lime juice, basil and/or cilantro, apple cider vinegar, olive oil, honey, and salt. Taste and add more salt if needed.
- Serve immediately or allow to sit overnight in the refrigerator before serving.